You can leave the bourbon out of this and call it Peachy Chicken.

Bourbon Laced Tipsy Chicken with Peaches
Recipe courtesy Dori Sanders
Food Network

4 chicken breast halves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
1 large onion, finely chopped
1 teaspoon paprika
1 1/2 cups green onions, chopped (about 6 green onions, including
green part)
1/2 cup orange juice
2 tablespoons bourbon
1 cup chopped fresh peaches (about 2 medium peaches)
Dash nutmeg (or all spice)

Preheat oven to 400°.

Sprinkle chicken quarters with salt and pepper. Place in a 13 by
9-inch baking pan and set aside.

In a medium skillet, melt the butter over medium heat. Add the
chopped onion and cook, stirring occasionally, until translucent,
about 5 minutes. Add the paprika and all but 1 tablespoon of the
green onions and continue to cook, stirring occasionally, for an
additional 4 minutes.

Spread the onion mixture evenly over the chicken, spoon the orange
juice and bourbon over the top, and bake in the preheated oven for 30
minutes, turning and basting occasionally.

Remove the chicken from the oven, spoon the peaches over the top,
sprinkle with nutmeg, and return to the oven for an additional 15 to
20 minutes or until the chicken is tender and shows no trace of pink
near the bone. Remove the chicken from the pan, place on serving
dish, and pour the juices over the chicken.

Garnish with the remaining green onions and serve immediately.

Episode#: CL9697
Copyright © 2006 Television Food Network, G.P., All Rights Reserved


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 21 Jul 2009 11:00:11 -0700, sf > wrote:

Mmmm... this recipe sounds good! I'll have to try it for us next time
they have peaches for a dollar a pound.

>You can leave the bourbon out of this and call it Peachy Chicken.
>
>Bourbon Laced Tipsy Chicken with Peaches
>Recipe courtesy Dori Sanders
>Food Network
>
>4 chicken breast halves
>1/2 teaspoon salt
>1/8 teaspoon freshly ground black pepper
>2 tablespoons butter
>1 large onion, finely chopped
>1 teaspoon paprika
>1 1/2 cups green onions, chopped (about 6 green onions, including
>green part)
>1/2 cup orange juice
>2 tablespoons bourbon
>1 cup chopped fresh peaches (about 2 medium peaches)
>Dash nutmeg (or all spice)
>
>Preheat oven to 400°.
>
>Sprinkle chicken quarters with salt and pepper. Place in a 13 by
>9-inch baking pan and set aside.
>
>In a medium skillet, melt the butter over medium heat. Add the
>chopped onion and cook, stirring occasionally, until translucent,
>about 5 minutes. Add the paprika and all but 1 tablespoon of the
>green onions and continue to cook, stirring occasionally, for an
>additional 4 minutes.
>
>Spread the onion mixture evenly over the chicken, spoon the orange
>juice and bourbon over the top, and bake in the preheated oven for 30
>minutes, turning and basting occasionally.
>
>Remove the chicken from the oven, spoon the peaches over the top,
>sprinkle with nutmeg, and return to the oven for an additional 15 to
>20 minutes or until the chicken is tender and shows no trace of pink
>near the bone. Remove the chicken from the pan, place on serving
>dish, and pour the juices over the chicken.
>
>Garnish with the remaining green onions and serve immediately.
>
>Episode#: CL9697
>Copyright © 2006 Television Food Network, G.P., All Rights Reserved