Baked Chicken with Fresh Peaches


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Baked Chicken with Fresh Peaches

(Jan Bailey)

6 - T. butter

2 - (3 1/2 -lb) broiler fryer chickens, quartered

1 - C. finely chopped, fresh onion

1 - C. sliced, fresh celery

1 - tsp. salt

1/4 tsp. ground black pepper

1/3 C. finely chopped, fresh parsley

1 C. chicken bouillon

8 - firm-ripe, fresh peaches

Melt 4 tablespoons butter in large skillet. Add chicken and brown on all sides. Transfer to large oven-proof casserole or baking dish. Add onion and celery

to skillet and cook, stirring to remove brown particles from pan, until onion is browned. Spoon onion mixture over chicken.

Sprinkle with salt, pepper and parsley. Pour chicken bouillon over all.

Cover and bake in a preheated 350 oven for 40 minutes. Meanwhile, peel peaches by dipping in boiling water for 1 minute and then in ice water and slipping

off skins. Melt remaining 2 tablespoons butter in skillet. Add peaches and saute until brown on all sides. Add to chicken. Cover and bake another 15 minutes

or until peaches are tender. Makes 8 servings.
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