Recipe

Braised Peanut Chicken Recipe

Add Step-by-Step Photos	Legoflamb / All my dishes 1 year, 8 months ago This is a lot like the peanut chicken you might get in a Chinese restaurant, but with some home-y flavor and texture. I call it "Jimmie Carter goes to China" when I make it at home. It's very good with some rice to soak up the juices. Prep:30m Cook:90m Servings:4	Legoflamb
	chicken garlic ginger soysauce peanuts wine chinese

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Ingredients

1 whole Chicken (or you can use skin on chicken breasts)

1 large Onion, sliced

3 medium Carrots, large dice

3 medium Celery, sliced

2" of Ginger, minced

4 cloves Garlic, minced

1/2 cup unsalted Peanuts, shelled

4 tbs Sesame Oil

4 tbs Olive Oil

1/4 tsp Salt

1/4 tsp Pepper

1 tsp Tabasco sauce

1 tsp Paprika

1 tbs Mustard

1/3 cup Soy Sauce

1/3 cup Red Wine

1/3 cup Water

Directions

Combine Sesame Oil, Salt, Pepper, Tabasco, Mustard and Paprika in a bowl. Add half of the Garlic and Ginger, to create the marinade. Spread the marinade over the Chicken and under the skin to coat the thighs and breast. Let Chicken sit while you prepare the remaining ingredients.

Put a dutch oven or deep pot with a lid on a medium flame and add the Olive Oil. When hot add the Onions, Carrots and Celery. Saute for 5 minutes and add the remaining Garlic and Ginger. When it becomes fragrant (about 1 minute) add the Peanuts. Saute peanuts for another 3-4 minutes and then add the Water, Soy Sauce, and Wine.

Put the Chicken in the pot breast side down. Put the lid on and reduce flame to med-low. Braise Chicken for 30 minutes and then turn it thigh side down and braise for another hour. Baste occasionally and add more water if too dry. It souldn't be soupy at the end but there should be some nice sauce down there.

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