Recipes Chicken and Peanut Stew Be the first to rate & review! Jacques Pépin created this hearty stew with ingredients he found at the Livingstone Farmers' Market. Peanuts are a southern African staple and figure prominently in local dishes. Amazing Chicken Recipes By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Earl Carter Yield: 4 to 6 Ingredients 1/2 cup cornmeal Salt and freshly ground pepper One 3 1/2-pound chicken—cut into 8 pieces, rinsed and patted dry 1/4 cup vegetable oil 2 small onions, coarsely chopped 1 jalapeño—stemmed, seeded and minced 1 cup water 1/2 cup white wine vinegar 1/2 cup raw peanuts (2 1/2 ounces) 8 unpeeled garlic cloves 1 large sweet potato, peeled and cut into 1 1/2 -inch chunks 1 1/2 pounds long thin eggplants, sliced crosswise 1 1/2 inches thick 2 small yellow squash, sliced crosswise 1 1/2 inches thick 1 bunch scallions, cut into 2-inch lengths Directions In a sturdy plastic bag, combine the cornmeal with salt and pepper. Add the chicken in batches and shake to coat. In a large heavy casserole, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until well-browned, about 12 minutes; reduce the heat if the chicken browns too quickly. Transfer the chicken to a large platter. Pour off all but 2 tablespoons of the fat in the casserole. Add the onions and jalapeño and cook over low heat until just softened, about 3 minutes. Add the water, vinegar, peanuts and garlic, season with salt and pepper and bring to a simmer. Return the chicken to the casserole, cover and simmer over low heat until tender and cooked through, about 45 minutes. Transfer the chicken to a platter. Add the sweet potato, eggplants and yellow squash to the casserole. Cover and cook over low heat until the vegetables are very tender, about 1 hour. Return the chicken to the casserole, add the scallions and simmer until the scallions are tender and the chicken is hot, 10 to 15 minutes. Season with salt and pepper and serve. Make Ahead The stew can be refrigerated overnight. Suggested Pairing This dish pairs well with a medium-bodied, bright-flavored red, like a South African Pinotage. Rate it Print