Braised chicken and vegetables in peanut sauce from The Best of Gourmet 2003: Featuring the Flavors of San Francisco by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 19, 2019

    Delicious and flavorful - the peanut sauce is rich but balanced by acidity from tomatoes and from the vegetables that braise with the chicken. I also sometimes sub some white wine for the water specified in the recipe. Chicken and vegetables come out moist and tender. The generous quantity of sauce makes this a great dish to eat with rice. I usually use chicken stock instead of the water called for the recipe for more flavor - up to 2 tbsp soy sauce is also a nice addition. Veggies handle variation well - I've subbed radishes or carrots for turnips, white potatoes for sweet potatoes, and Swiss chard, watercress, or other greens for spinach. Making a half-batch works well. Leftovers keep well. Freezes well - I usually remove the chicken meat from the bones and bury it in the sauce first.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.