Peanut Chicken

This is a recipe I found in a British cook book from the seventies that I thought was quite tasty and worth putting up here. It can be quite heavy with the milk and cream but this can be countered with something like Thai sweet and sour chili sauce.

5tbl oil
1 chopped yellow onion
2tbl flour
salt and ground black pepper
4 thighs or breasts of chicken
1 1/2dl chicken stock
1 1/2dl milk
1tbl peanut butter
2tbl cream
50g salted peanuts

Heat up the oil and braise the onion for a few minutes and then move it to a casserole dish leaving the oil in the pan.

Mix the salt and pepper into the flour and roll each piece of chicken thoroughly in it.

Brown the chicken in the oil until nice and golden brown then move them to the casserole dish as well.

Pour the stock into the pan then whisk so that all the flavor from the pan comes lose.

Add the milk and peanut butter and heat up.

Pour the mixture over the chicken and onion and cover with a lid.

Put the dish in the oven for 50min at 180ºC.

Mix the cream into the sauce and ladle some over the chicken again.

Garnish with the salted peanuts and serve with rice or any potato dish and a green salad.


Enjoy!