Sweet ‘n’ Savory Peach Chicken

Name: Sweet 'n' Savory Peach Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 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

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

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

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, fry chicken in oil until browned on all sides. Transfer to a greased 13-in. x 9-in. baking dish.
In a small bowl, combine the orange juice, vinegar, honey and parsley; pour over chicken. Cover and bake at 350° for 40 minutes.
Uncover; add peaches. Bake 5-10 minutes longer or until chicken juices run clear and peaches are heated through.

Nutrition Facts

1 each: 603 calories, 32g fat (8g saturated fat), 153mg cholesterol, 723mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 50g protein.

Originally published as Sweet-Sour Chicken with Peaches in Holiday & Celebrations Cookbook 2008

Reviews

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Average Rating:

88 keys

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.