Chicken in Peach Sauce

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup shortening
  • 1 frying chicken (2½ to 3 pounds), in serving pieces

Method

  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. H