Name: Persian Chicken and Peaches
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Ethnic	6	Servings

INGREDIENTS

		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

INSTRUCTIONS

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     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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