Persian Chicken & Peachespoultry 1 judi m. phelps (bnvx05a) 1 tablespoon butter or margarine 1 can peach slices (29 oz size) 1 large onion -- chopped 3 tablespoon flour 2 garlic cloves -- minced 1/2 teaspoon oregano 1 cup celery -- minced 1 teaspoon salt (optional) 3/4 cup carrots -- shredded 1/4 teaspoon pepper 1 can tomato sauce (8 0z) 1 broiler-fryer (3-1/2 lb) 1 1/2 tablespoon brown sugar 1 cut into small pieces 1 tablespoon tarragon vinegar 3 tablespoon oil 1 1/2 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 Recipe By : |
