Description
Easy and delicious. Try this for dinner tonight!
Ingredients
- 1 whole (3 1/2 To 4 Lb. Size) Chicken
- 2 Tablespoons Olive Oil
- 2 teaspoons Rosemary
- 2 teaspoons Dried Oregano
- 1 teaspoon Black Pepper
- 1 can (15 1/4 Oz. Size) Peach Halves, Drained Reserving Juice
- ½ cups Dry White Wine
- 1 teaspoon Cornstarch
- ¼ cups Water
Preparation
Heat oven to 350ºF. Rub chicken with olive oil and season with rosemary, oregano and pepper. Bake in preheated oven for 1 hour.
Drain peaches, reserving the juice. Set peaches aside. Pour juice into small saucepan. Add white wine. Bring to a boil over medium high heat.
Meanwhile, whisk together cornstarch and water. Add to the wine and peach juice. Whisk constantly until mixture thickens slightly, about 3 to 4 minutes.
Remove chicken from oven and pour peach/wine mixture over. Return to oven and bake for another 30 minutes; baste occasionally. Add halved peaches and bake for another 15 to 20 minutes.
Serve with rice or noodles and a salad.
