Cooking with Eric - Peachy Chicken
RAPID CITY, S.D. (KOTA) - This is a recipe a Sheridan viewer sent to me. The process is easy, the flavors are great and the ingredient list includes items you probably already have in your pantry.
First, in a large skillet brown 2 1/2 lbs skinned chicken pieces in 1 tablespoon vegetable oil.
Drain a 16 ounce can of peaches, reserving liquid. In a bowl, combine peach liquid with 1/4 cup frozen orange juice concentrate, thawed, along with 1/4 cup malt vinegar, 1 tablespoon brown sugar, 1 teaspoon dried basil leaves, 1/2 teaspoon salt and 1/4 teaspoon each ground cloves, cinnamon and pepper.
Pour sauce over chicken; cover and simmer until chicken is thoroughly cooked (25 to 30 minutes).
Add the peaches from the can and heat through. Combine 2 teaspoons cornstarch with 2 teaspoon water and stir until cornstarch dissolves. Stir into sauce, heat until thickened.
Serve chicken and sauce with rice. Makes 4 to 5 servings.
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