Chicken in Peach Sauce

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup shortening
  • 1 frying chicken (2½ to 3 pounds), in serving pieces
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika
  • ½ teaspoon poultry seasoning
  • 2 cups water
  • ¼ cup butter
  • 1 medium onion, finely chopped
  • 3 tablespoons lemon juice
  • 4 large firm peaches
  • 2 tablespoons lime juice
  • ½ cup sugar


    1. Melt the shortening in a large skillet and sauté the chicken together with the seasonings until browned. Add one and one-quarter cups of the water and simmer over low heat for about twenty-five minutes.

      Trussing Poultry. Hold both legs with one hand and press them down toward tail end of bird as shown. Push a threaded trussing needle through the fleshy portion of one thigh, the cavity and out through the other thigh.

    2. Melt half of the butter in a second skillet and sauté the onion until golden. Remove the onion from the skillet and pour one tablespoon of the lemon juice over it. Let stand.

      Pull the thread through, leaving three inches extending where needle first was inserted. Weave needle through the second wing bone, main wing bone, wing tip and skin. Thread through wing on other side similarly; pull the thread through.

    3. Wash the peaches well and remove the fuzz. Cut them into halves and remove the pits. Slice them. Melt the remaining butter in a skillet and sauté the peaches until they are golden.

      With scissors or knife cut off thread, leaving enough thread to tie the two ends together neatly. The thread should be fairly taut when ready to tie the two ends together but not so much so that it tears the flesh of the poultry.

    4. Add the onion to the chicken and arrange the peaches over. Mix the lime juice with the remaining lemon juice and the sugar and add it to the chicken mixture. Add the remaining water, cover, and simmer over low heat for twenty minutes. Serve with Chello, Persian rice.

      To truss the tail opening, push the threaded needle through the thin tail bone on both sides of the bird as shown. Pull the needle through and snip off the thread to leave a length of about one foot threaded through the bird.

    Bring the length of thread up and tie securely to enclose both the legs and the cavity. Snip off loose ends of thread. The poultry is now ready to be cooked. After cooking, it is easy to remove trussing thread. Just snip and pull.