Ginger Peachy Chicken Bake
1/4 cup all purpose flour 1 teaspoon salt 1 (3-pound) broiler-
fryer, cut up 2 teaspoons salad oil 1 (16-ounce) can peach
halves in heavy syrup
2/4 cup honey 1 teaspoon ground ginger
3/4 cup sour cream 2 tablespoons flaked coconut Lemon leaves
for garnish
About 1 hour before serving: In plastic bag, combine flour
and salt. Place chicken pieces in bag and 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.
Preheat oven to 350 F. 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.
Makes 4 servings.
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