Persian chicken & peaches

Yield: 6 Servings

Measure 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

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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