Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is delicious with a Burgundy, or a Pinot Noir from Oregon or California.
I thought this would be a great recipe but I found the chicken a bit bland. Unlike most nuts that are more flavourful when browned, I found the peanuts less tasty when they were cooked. I ate a left-over piece cold the next day and found that more tasty than when it was hot.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?