Recipe: Rosemary-Peach Chicken

[Guest guest]

Happy Friday folks,

 

Rosemary is one of the handful of things in my garden that hasn't gone

" I'm dying from the heat ovuh heeyuh " (that quote is said in my thickest

Bugs Bunny NY/Brooklyn accent - cause for some reason my rosemary bush

has a NY accent, like I do *lol*) .. so I got this recipe in the e-mail

this morning and decided to share!

 

*Smile*

Chris (list mom)

 

Handmade Soap - Summer Stock Special

Reg $4.25/bar - now only $3.00/bar!!!!!!

http://www.alittleolfactory.com

 

 

TEXAS MONTHLY

August 25, 2006 Recipe: Rosemary-Peach Chicken

 

We hope you enjoy this week's recipe from the Texas Monthly archives.

You'll find more recipes online in our food area. If you would like to

share recipes and food questions with other Texas Monthly readers, visit

our Recipe Swap.

 

 

Rosemary-Peach Chicken

 

Fresh rosemary gives this recipe for baked chicken a wonderfully pungent

aroma.

 

Chicken

1 cup peach preserves (one 13-ounce jar of Bonne Maman peach preserves

is about the right amount)

1/2 cup Russian dressing (recipe below)

6 whole chicken breasts, bone in

2 tablespoons chopped fresh rosemary plus half a dozen sprigs for

garnish

6 or more peach slices, or other fruit of your choice, for garnish

Preheat oven to 350 degrees. In a small bowl mix the peach preserves and

Russian dressing. (Reduce preserves for a less sweet dish.) Set aside.

Rinse chicken and pat dry. Place in a lightly greased baking dish, meaty

side up, and spread with half of the Russian dressing-peach mixture.

Turn breasts over and spoon on remaining mixture. Sprinkle with chopped

rosemary. Bake uncovered until tender, about 1 hour.

 

Russian Dressing

1/2 cup mayonnaise

1/8 cup ketchup

1/2 tablespoon minced fresh flat-leaf parsley

1/2 tablespoon whole milk

1/2 tablespoon grated onion (optional)

1/8 teaspoon dry mustard

1/8 teaspoon Worcestershire sauce

few drops Tabasco or other hot pepper sauce

In a small bowl stir all ingredients together until well mixed.

Refrigerate, covered, until ready to use. Makes about 1/2 cup.

To serve, place chicken breasts on a large serving platter and garnish

with rosemary sprigs and peach slices. Serves 6.

 

This recipe was featured in the September 2001 issue of Texas Monthly.

It is from Bill and Sylvia Varney at the Fredericksburg Herb Farm.

 

TEXAS MONTHLY, P.O. Box 1569, Austin, Texas 78767-1569