| 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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