PEACHY CHICKEN

3 chicken breast, halved, skin on, 1/2 cup self-rising flour, 2 tablespoons unsalted butter,  2 tablespoon butter flavored shortening, 1 (16 oz) can peach halves, drained, reserve liquid, 1 1/2 cups orange juice, 2 tablespoons  malt vinegar, 1 tablespoon light brown sugar, 3 fresh basil leaves, thinly sliced, 1/2 teaspoon chicken bouillon powder, 1/4 teaspoon black pepper, 1/4 teaspoon ground mace, 1/4 teaspoon ground cloves and a bottle of dry champagne, .

Preheat oven to 375 degrees.  Salt and pepper 1/2 cup of cornstarch.  Coat the chicken with the seasoned cornstarch, set aside.  Get out a heavy skillet, add butter and shortening, add the chicken and brown on all sides.  While the chicken is browning, get out a casserole dish, lightly grease the casserole dish with butter, add the chicken to the casserole dish, set aside.  In a separate bowl add the orange juice, vinegar, sugar, basil, mace, chicken bouillon, black pepper, and cloves, mix well, pour over the chicken, cover with foil.  Put in the oven, bake for 1-hour, add the peach halves to the casserole, uncover and bake another 15 minutes.

It’s now time to plate. I serve this dish with dirty rice, collard greens, cornbread and sliced tomatoes. I add the reserved peach juice, and a couple shots of whiskey to the champagne to make a slush.