Ginger-Peachy Chicken Bake
Recipe by National Chicken Council
Ingredients
- 1/4cup all purpose flour
- 1teaspoon salt
- 1whole 3 lb broiler fryer cut up chicken
- 2teaspoons salad oil
- 1can 16 ounce peach halves in heavy syrup
- 1/4cup honey
- 1teaspoon ginger
- 1/4cup sour cream
- 2tablespoons flaked coconut
- -- lemon leaves for garnish
Instructions
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About 1 hour before serving: Preheat oven to 350°F. In plastic bag, combine flour and salt. Place chicken pieces in bag amd shake to coat evenly. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until golden brown on all sides. Remove chicken pieces to roasting pan skin-side up, as they brown. Drain peaches, reserving 1 tablespoon peach syrup. Set peach halves aside. In small bowl, combine reserved peach syrup, honey and ground ginger. Brush some honey mixture over chicken in roasting pan. Bake chicken 35 to 40 minutes, brushing occasionally with honey mixture. Brush peach halves with honey mixture; top peach halves with sour cream; sprinkle with coconut. Place peach halves in pan with chicken during last 5 to 10 minutes of baking. To serve, line large platter with lemon leaves. Arrange chicken and peach halves on leaf-lined platter.