Persian Chicken and Peaches

6 Servings

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Persian Chicken and Peaches Ingredients

JUDI M. PHELPS (BNVX05A)	3/4 c Carrots -- shredded
1 tb Butter or margarine	1/4 ts Pepper
1 cn Peach slices (29 oz size)	1 cn Tomato sauce (8 0z)
1 lg Onion -- chopped	1 Broiler-fryer (3-1/2 lb)
3 tb Flour	1 1/2 tb Brown sugar
2 Garlic cloves -- minced	Cut into small pieces
1/2 ts Oregano	1 tb Tarragon vinegar
1 c Celery -- minced	3 tb Oil
1 ts Salt (optional)	1 1/2 ts Chili powder

Instructions for Persian Chicken and Peaches

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

Main Ingredient: ChickenCuisine: Uncategorized