Chicken Veronique With Fresh Peaches
By: Stephanie Miskew
Published: Sunday, February 21, 2010 - 1:03pm

Ingredients




1 cup seedless grapes
2 fresh peaches, peeled, cut into halves
1/4 cup white wine
1 teaspoon sugar
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
1 (2.5 pound) chicken, cut up
1 garlic clove, minced
3 tablespoons butter

Preparation

1 Combine the grapes and peaches with the wine and sugar in a bowl and marinate at room temperature for 1 hour. 2 Mix the flour, paprika, ginger, salt and pepper in a paper bag. Add the chicken and shake to coat well. 3 Brown the chicken on both sides with the garlic in the butter in an ovenproof skillet. 4 Drain the fruit and add the marinade to the skillet. 5 Bake, covered, at 375 degrees for 25 minutes or until the chicken is tender and cooked through. 6 Add the grapes and peaches. 7 Bake, uncovered, just until the fruit is heated through.

About


This recipe is from the Junior League of Boca Raton, James Beard award-winning cookbook "Savor the Moment." All recipes were submitted by League members and all proceeds of the book go to fund our local community projects. You can purchased the book at www.jlbr.org. Thanks for your support!