Persian chicken & peaches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| JUDI M. PHELPS (BNVX05A) | ||
| 1 | tablespoon | Butter or margarine |
| 1 | can | Peach slices (29 oz size) |
| 1 | large | Onion -- chopped |
| 3 | tablespoons | Flour |
| 2 | Garlic cloves -- minced | |
| ½ | teaspoon | Oregano |
| 1 | cup | Celery -- minced |
| 1 | teaspoon | Salt (optional) |
| ¾ | cup | Carrots -- shredded |
| ¼ | teaspoon | Pepper |
| 1 | can | Tomato sauce (8 0z) |
| 1 | Broiler-fryer (3-1/2 lb) | |
| 1½ | tablespoon | Brown sugar |
| Cut into small pieces | ||
| 1 | tablespoon | Tarragon vinegar |
| 3 | tablespoons | Oil |
| 1½ | teaspoon | Chili powder |
Directions
Drain peaches reserving one cup syrup. Combine flour, oregano, salt (optional) and pepper. Dredge chicken in flour mixture, brown in oil and place in a casserole. Saute onion, garlic, celery, and carrot in remaining oil. Blend in remaining ingredients including reserved syrup. Pour over chicken. Bake uncovered at 350 degrees about 35-40 minutes. Add peach slices and bake 10 minutes more or until chicken is tender.
Source: Chicken Recipes, Merit Publications Converted by MMCONV vers. 1.00
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