"P" is for Peach Chicken and Sparkling Peach Punch: Monday Night Football in Georgia

To celebrate Monday Night Football in Atlanta, we had a peachy dinner tonight.
This began as a skillet recipe but when I doubled it to feed my family, I recognized it wasn't going to work in my skillet. Also, I needed to do the prep early in the day because Monday afternoons are ballet driving afternoons. So, I adapted it to cook in the oven while I drove to ballet.

INGREDIENTS:

• cooking oil
• 1 cup flour
• 2 teaspoon salt
• 1 teaspoon seasoned pepper
• 1 teaspoon paprika
• 12 fryer chicken leg quarters with thighs or chicken breast halves
• 3 cups orange juice
• 2 16 ounce bags of frozen sliced peaches
• 4 tablespoons brown sugar
• 4 tablespoons vinegar
• 2 teaspoon ground nutmeg
• 2 teaspoon dried leaf basil
• 4 cloves garlic, finely minced

PREPARATION:

Heat 1/2 inch of oil in a large skillet over medium high heat. Combine flour, salt, pepper, and paprika. While oil is heating dredge chicken in the seasoned flour. Brown chicken on all sides. While chicken is browning, combine orange juice with brown sugar, vinegar, nutmeg, basil and minced garlic in a saucepan. Put the chicken in two 11 X 17 baking dishes. Put one bag of frozen peaches on top of each pan of chicken. Pour the sauce evenly over the two pans. Cover with foil and bake at 350 for about an hour, removing the foil for the last fifteen minutes.
  Makes 8 to 12 servings.

Serve with Sparkling Peach Punch:
Mix half a large can  of limeade concentrate with half can of peach daiquiri mix with rum and ice ;-) seltzer water to make a half gallon. Mix and pour over ice.

Comments

[Cindy]

So, how was it?

[Katherine in TX]

I'm so glad you posted it. :)

[matilda]

What a great idea! But... no peach cobbler