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Broiled chicken with peaches.

Broiled Chicken with Peaches

Raspberry vinegar marinade gives this broiled chicken subtle fruitiness.

1 broiler-fryer chicken (about 3 1/2 lbs.), cut up

1/2 cup raspberry vinegar or red wine vinegar

1/2 cup finely chopped fresh basil

2 tablespoons salad oil

4 firm-ripe peaches or nectarines (about 2-in. diameter) Salt and pepper

Put chicken in a deep bowl. Combine vinegar, basil, and oil; pour over chicken, turning pieces to coat with marinade. Cover and let stand to blend flavors, at least 2 hours. Or cover and chill overnight.

Lift chicken from marinade (reserve marinade). Arrange chicken on a rack in a broiler pan, about 12 by 15 inches. Broil 3 to 4 inches from heat, turning chicken as needed to brown evenly.

Meanwhile, peel peaches, cut in half, and pit. Coat fruit with marinade to prevent browning.

After chicken has cooked 20 minutes, arrange peaches on rack with the chicken and return to broiler. Broil until thigh is no longer pink at bone (cut to test) and peaches are hot, about 10 minutes more. Add salt and pepper to taste. Makes 4 servings.

Photo: Add peach halves to pan of partially cooked chicken, then return to broiler
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
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