Title: Persian Chicken and Peaches
Categories: Poultry, Ethnic
Yield: 6 Servings

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

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