Servings: four.
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.
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