Chicken Bake with Dried Peaches

Serves 4
An old-fashioned combination. I remember enjoying this growing up.

You will need

1 cup (125 g) peeled dried peaches, cut in half
2 x 25 g Ina Paarman’s Liquid Chicken Stock
2 cups (500 ml) water
2 T (30 ml) flour
1 T (15 ml) Ina Paarman’s Chicken Spice
4 chicken thighs and 4 drumsticks
2 T (30 ml) butter
2 T (30 ml) canola oil
1 onion, chopped
Ina Paarman’s Green Onion Seasoning
1 t (5 ml) hot English Mustard

Method

Microwave the peaches, Liquid Chicken Stock and water in a covered container for 2 – 3 minutes.

Leave to stand to soften peaches.

Adjust the oven rack to the middle position and preheat to 180°C.

Mix the flour and Chicken Spice in a plastic bag, add the chicken pieces and shake to coat.

Brown the chicken in the butter and oil in a cast iron frying pan, remove to a plate. You may have to add a little more oil to the pan.

Brown the onion, pre-seasoned with Green Onion Seasoning in the same pan. Add the mustard towards the end of the browning, then stir in any flour mixture remaining in the plastic bag.

Add the soaked peaches and Chicken Stock.

Pack the chicken pieces, best side up, in the sauce with peaches.

Bake open for 40 – 45 minutes. Serve with rice, fresh bread or creamy mashed potato and a mixed salad.