Roasted Chicken with Peach Wine Sauce
1-3 1/2 to 4 Pound Whole Chicken
2 Tbsp. Olive Oil
2 Tsp. Rosemary
1 Tsp. Black Pepper
2 Tsp. Dried Oregano
1-15.25 oz. Can Peach Halves, drained reserving the juice
1/2 Cup Dry White Wine
1 Tsp. Cornstarch
1/4 Cup Water
Heat oven to 350 degrees. Rub chicken with olive oil and season with rosemary, oregano and pepper. Bake in preheated oven for one hour.
Drain peaches, reserving the juice. Set peaches aside. Pour juice into small saucepan. Add white wine. Bring to a boil over medium high heat. Meanwhile, whisk together the cornstarch and water. Add to the wine and peach juice. Whisk constantly until mixture thickens slightly, about 3 to 4 minutes.
Remove chicken from oven and pour peach/wine mixture over.
Return to oven and bake for another 30 minutes; baste occasionally. Add halved peaches and bake for another 15 to 20 minutes.
Serve with rice or noodles and a salad.