Chicken with Peanut-Butter Barbecue Sauce
Photo: Kate Sears; Styling: Elizabeth Blake
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Amount per serving
- Calories: 410
- Fat: 30g
- Saturated fat: 7g
- Protein: 23g
- Carbohydrate: 13g
- Fiber: 2g
- Cholesterol: 96mg
- Sodium: 924mg
- 2 tablespoons olive oil
- 8 bone-in, skin-on chicken thighs, about 2 3/4 lb. total, trimmed of excess fat
- Salt and pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup barbecue sauce
- 2 tablespoons creamy peanut butter (not natural or old-fashioned)
- 1. Warm oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to skillet in a single layer (work in batches if necessary). Cook, turning frequently, until golden brown, about 5 minutes. Remove to a slow cooker. Repeat with remaining chicken.
- 2. Pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add garlic; sauté 1 minute longer. Add barbecue sauce and peanut butter. Stir, scraping up browned bits on the bottom of the pan, until slightly thickened, about 2 minutes. Pour sauce over chicken and stir to coat.
- 3. Cover and cook until chicken is cooked through, 2 1/2 to 3 1/2 hours on low. Uncover, set temperature to high and cook, turning chicken frequently, until sauce thickens, about 20 minutes. Serve.
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