Title: Persian chicken & peaches
 Categories: Poultry
      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.