Peachy Chicken

"This recipe is from the back of a bottle of Heinz malt vinegar. It is close to some of the other recipes for "Peachy Chicken", but has a few differences."
 
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photo by Kristen D. photo by Kristen D.
photo by Kristen D.
photo by Kristen D. photo by Kristen D.
Ready In:
40mins
Ingredients:
13
Serves:
4-5
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ingredients

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directions

  • In large skillet, brown the chicken in the oil.
  • Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
  • Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
  • Serve chicken and sauce with rice.

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Reviews

  1. Judging by the ingredients, thought I'd hate this, but it actually was excellent. Malt vinegar made all the difference.
     
  2. My husband and I love this recipe, I make it with brown rice and use the cooked peaches as garnish. Easy to make after a long busy day.
     
  3. Excellent flavor, very tender, I would NOT add the cornstarch and water. Sauce was thick just from cooking....I will definitely make it again.
     
  4. Four of us were having lunch at a restaurant, and noticed this recipe on the bottle of malt vinegar. A week later I made this recipe for the four of us, and we all liked it! I did not cut the chicken breasts---and found them to be moist and nicely flavored. The sauce was a bit too thick. Next time I would use less cornstarch.
     
  5. 8/8/2012 Tried this recipe thinking it would be a peachy sweet & sour type of dish. We found it to be WAY too sweet for our tastes. If I tried it again, I'd leave out the juice from the peaches & the brown sugar. I'd up the vinegar a little & add soy sauce.
     
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Tweaks

  1. Before simmering, Add 1 med onion chopped , 3 cloves of fresh garlic chopped , 2 chilli peppers ?? medium size , chopped. ( can add ore or less) I also chopped the peaches before adding. Then add green spring onions chopped as garnish. These additions give it a bit more of a punch.
     

RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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