Ginger-Peachy Chicken Bake

This terrific recipe for Ginger-Peachy Chicken Bake was submitted by Mrs. C. M. Bilden of Enid, Oklahoma.

Recipe Ingredients:

1/4 cup all purpose flour
1 teaspoon salt
1 (3-pound) broiler-fryer, cut up
2 teaspoons salad oil
1 (16-ounce) can peach halves in heavy syrup
1/4 cup honey
1 teaspoon ground ginger
1/4 cup sour cream
2 tablespoons flaked coconut
Lemon leaves for garnish (optional)

Cooking Directions:

1. About 1 hour before serving: In plastic bag, combine flour and salt. Place chicken pieces in bag and shake to coat evenly. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until golden brown on all sides. Remove chicken pieces to roasting pan skin-side up, as they brown.
2. Drain peaches, reserving 1 tablespoon peach syrup. Set peach halves aside.
3. In small bowl, combine reserved peach syrup, honey and ground ginger. Brush some honey mixture over chicken in roasting pan.
4. Preheat oven to 350°F (175°C).
5. Bake chicken 35 to 40 minutes, brushing occasionally with honey mixture.
6. Brush peach halves with honey mixture; top peach halves with sour cream; sprinkle with coconut. Place peach halves in pan with chicken during last 5 to 10 minutes of baking.
7. To serve, line large platter with lemon leaves, if desired. Arrange chicken and peach halves on leaf-lined platter.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.