I come from a long line of southern cooks. Ladies who spent hours in the kitchen whipping up something delicious for their family and friends. I wrestled with myself over which recipe to share this morning. After releasing myself from the sleeper hold, I decided we’d go with a chicken recipe. One of my grandmother’s chicken recipes that she was quite “famous” for within her circle of friends and family. It isn’t difficult, but as I mentioned before my grandmother, aunts, great-grandmothers had some recipes that took some time. So – don’t try to prepare this one on a week night. Save it for a weekend dinner and enjoy. It is great for a dinner party because it looks so fancy when done. 🙂
Nanaw’s Party Chicken
3 lb. frying chicken, cut up
1 cup uncooked rice
2 cups chicken broth
4 oz. can sliced mushrooms
2 tablespoons chopped parsley
3/4 teaspoon salt
dash of thyme
3 tablespoons orange marmalade
1 1/2 teaspoons lemon juice
dash of ground cloves
Cling peach halves, drained – you really need to use the canned peaches or some you preserved yourself. Fresh do not have enough moisture.
1. Brown chicken pieces in small amount of oil and set aside.
2. Combine rice, broth, mushrooms, parsley, salt and thyme in pan.
3. Heat rice mixture to a boiling and turn into a greased 2 quart baking dish.
4. Arrange browned chicken pieces on top of rice.
5. Seal with foil and bake at 350 degrees for 50 minutes.
6. Combine marmalade, lemon juice and cloves.
7. Spread marmalade mixture on the cut side of the drained peach halves.
8. Place peach halves around the chicken in baking dish.
9. Return dish to the oven and bake uncovered for an additional 10 or 15 minutes.