Sunday, 24 October 2010

Chicken Peanuts

This used to be my favourite dish when I was a kid. If my mum ever asked what I wanted for dinner - this would be the answer! It's a bit like a child friendly satay sauce - there's no heat in it!

1 onion finely chopped
2 tbsp flour
4 chicken joints
¼ litre chicken stock
¼ litre milk
1 tbsp peanut butter
2 tbsp single cream
50g salted peanuts

Heat some oil in a pan and fry the onions until translucent. Transfer these to a casserole dish. Now season the flour and coat the chicken joints. Fry until golden and transfer to casserole dish. Add the stock to the frying pan to deglaze. Now add the milk and peanut butter and heat for a few minutes. Pour this over the chicken and onions, cover and cook in a moderate oven for 1 hour. Add the cream just before serving and garnish with the peanuts.
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