Persian chicken and peaches

Yield: 6 servings

Measure Ingredient
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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