Chicken Peach Casserole
2 tablespoons of butter or margarine
1 tablespoon of vegetable oil
3 1/2 pounds of chicken pieces, skinned
1 large onion, sliced
1 green pepper, seeded and cut into strips
1 tablespoon of cornstarch
1 tablespoon of soy sauce
3 tablespoons of white wine vinegar
one 30 ounce can of sliced peaches, drained, reserve syrup
2 tomatoes, skinned and thickly sliced
Heat butter and oil in large frying pan. Add chicken and brown on all sides. Cover and cook over low heat for 10 minutes. Remove chicken from pan and arrange in large casserole dish. Sauté onion and green pepper in remaining fat until onion is transparent.
Preheat oven to 375ºF. Mix cornstarch with soy sauce and vinegar until smooth. add 1 cup of reserved peach syrup. Pour into saucepan, whisking until boiling. Boil until clear. Add peaches and tomatoes. Pour sauce over chicken in casserole dish. Cover casserole and bake for 30 to 40 minutes, removing lid for last 5 minutes of cooking time. Adjust seasoning and serve. Serves 6
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