- 1 3-pound chicken, cut into 8 serving pieces
- salt and pepper
- 1 cup plain yoghurt
- 2 teaspoons ground ginger
- 1/8 teaspoon Kitchen Bouquet
- 1/4 cup heavy cream
Season chicken with salt and pepper. Place in a bowl and add yoghurt blended with Kitchen-Bouquet and ginger. Coat each piece thoroughly, cover, and refrigerate overnight. Place chicken and sauce in casserole and bake in preheated 500°F. oven for 15 minutes. Reduce heat to 350°F. and cook 30 minutes longer.
Take chicken out of casserole, add heavy cream, and stir briskly with whisk. Adjust seasoning with ginger and/or salt. Return chicken and serve.
Accompany with frozen green peas, cooked in 3 tablespoons butter with salt and pepper, and crusty French bread. Serves 4.