Saucy Peach-Spiced Chicken

Source: South Carolina Peach Council

Cooking oil
1/2 cup flour mixed with 1 teapoon salt and 1/8 teaspoon pepper
6 each fryer chicken legs and thighs or 2 breasts and 4 thighs
1 cup orange juice
1 1/2 cups sliced peaches (fresh, canned or frozen)
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon mace or nutmeg
1 teaspoon sweet basil
1 clove garlic, minced
Hot, cooked rice

Put oil to a depth of 1/2-inch in a large skillet. While it is heating, dredge chicken in seasoned flour. Brown chicken in hot oil.

While chicken is browning, combine orange juice and peaches with brown sugar, vinegar, mace or nutmeg, sweet basil and minced garlic in a saucepan. Simmer for 10 minutes.

Remove chicken when it is browned, and pour off oil, retaining the flavored browned bits in skillet. Replace chicken and pour fruit sauce over top. Cover and simmer about 20 minutes.

Serve over rice.

Makes 4 to 6 servings.