Chicken with Jalapeno-Peach
Sauce
1 (21-ounce) can peach fruit filling, divided
1 (141/2-ounce) can chicken broth, divided
2 (21/2- to 3-pound) whole chickens, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 (4.5-ounce) can diced green chilies
2 tablespoons chopped fresh cilantro or parsley
- Process half of fruit filling and half
of broth in a blender until smooth.
- Place chicken in a large roasting pan;
sprinkle with salt and pepper, and brush with fruit filling mixture.
- Bake at 350*F (175*C) for 1 hour or until
done.
- Sauté onion and garlic in hot oil
in a skillet over medium-high heat 2 minutes or until tender.
Add remaining broth, and cook 3 to 5 minutes. Stir in remaining
fruit filling and chilies, and cook just until thoroughly heated.
Stir in chopped fresh cilantro, and serve with chicken.
Makes 8 servings.
