Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | JUDI M. PHELPS (BNVX05A) |
1 tablespoon | Butter or margarine |
1 can | Peach slices (29 oz size) |
1 large | Onion -- chopped |
3 tablespoons | Flour |
2 \N | 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 \N | Broiler-fryer (3-1/2 lb) |
1½ tablespoon | Brown sugar |
\N \N | 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 Source: Chicken Recipes, Merit Publications Converted by MMCONV vers. 1.00
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