Persian Chicken and Peaches

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Yield: 6

Cuisine: Uncategorized Main Ingredient: Chicken

Poultry Ethnic Chicken Celery Garlic Butter Carrot Onion Oregano Peach Tarragon Tarragon Vinegar Tomato

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Ingredients [ View Metric ]

	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

Preparation - 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