Side Pannel
Persian Chicken and Peaches
Persian Chicken and Peaches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- JUDI M. PHELPS (BNVX05A)
- 1 tb Butter or margarine
- 1 cn Peach slices (29 oz size)
- 1 lg Onion -- chopped
- 3 tb Flour
- 2 Garlic cloves -- minced
- 1/2 ts Oregano
- 1 c Celery -- minced
- 1 ts Salt (optional)
- 3/4 c Carrots -- shredded
- 1/4 ts Pepper
- 1 cn Tomato sauce (8 0z)
- 1 Broiler-fryer (3-1/2 lb)
- 1 1/2 tb Brown sugar
- Cut into small pieces
- 1 tb Tarragon vinegar
- 3 tb Oil
- 1 1/2 ts 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.
(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.
Tweet