Sweet 'n' Savory Peach Chicken Recipe
Sweet 'n' Savory Peach Chicken Recipe photo by Taste of Home

Sweet 'n' Savory Peach Chicken Recipe

Publisher Photo
This recipe features the sweet flavor of peaches and the savory flavor of roast chicken. The flavors blend perfectly to create a wonderful main dish.—Regena Hofer, Meadows, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 to 3 tablespoons canola oil
  • 1 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced fresh parsley
  • 3 medium peaches, peeled and sliced

Nutritional Facts

1 serving equals 603 calories, 32 g fat (8 g saturated fat), 153 mg cholesterol, 723 mg sodium, 27 g carbohydrate, 1 g fiber, 50 g protein.

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large skillet, fry chicken in oil until browned on all sides. Transfer to a greased 13-in. x 9-in. baking dish.
  3. In a small bowl, combine the orange juice, vinegar, honey and parsley; pour over chicken. Cover and bake at 350° for 40 minutes.
  4. Uncover; add peaches. Bake 5-10 minutes longer or until chicken juices run clear and peaches are heated through. Yield: 4 servings.
Originally published as Sweet 'n' Savory Peach Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p216

Nutritional Facts

1 serving equals 603 calories, 32 g fat (8 g saturated fat), 153 mg cholesterol, 723 mg sodium, 27 g carbohydrate, 1 g fiber, 50 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sweet 'n' Savory Peach Chicken

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MY REVIEW
Reviewed Aug. 22, 2012

"This dish was neither sweet not savory. It was blah. I knew I was in trouble when I came to my kitchen and took in a whiff. I was not getting a pleasant smell. I was envisioning the sweetness from the peaches, honey and orange juice. What I smelled was vinegar and slight smell of chicken. The chicken was moist. I will give it that much. If it were me I would have put 1/4 to 1/2 cup brown sugar in the sauce and made it more sweet and sour chicken. I will use the baking method with the juice but I will doctor up my own rather than follow this recipe."

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