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Recipe submitted by Leisla Sansom, Alexandria, VA

Spicy Peanut Chicken Thighs

8 broiler-fryer chicken thighs
2 tablespoons peanut oil
2 medium onions, halved lengthwise, thinly sliced
2 garlic cloves, minced
2 tablespoons flour
1 can (12 ounces) beer
1/2 cup chopped parsley
1/4 cup tomato-based chili sauce
2 tablespoons Worcestershire sauce
2 teaspoosn chili powder
1 tespoon rosemary leaves
1 teaspoon pepper
1 bay leaf
1/2 cup roasted peanuts, without skins
Parsley sprigs

1. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until brown on all sides. Remove chicken from frypan; set aside.
2. Drain all but 2 tablespoons of oil from frypan. In frypan, place onions and garlic. Saute about 5 minutes or until onions are soft and brown.
3. In small bowl, mix flour and beer, stirring until smooth. Add to onion mixture, stirring to loosen brown bits from botton of frypan.
4. Stir in parsley, chili sauce, Worcestershire sauce, chili powder, rosemary, pepper, bay leaf and peanuts.
5. Return chicken to frypan, reduce heat to low temperature and simmer about 25 minutes or until fork can be inserted in chicken with ease. Discard bay leaf.
6. Place chicken on serving dish and pour sauce on top. Garnish with parsley sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.