Continental Sweet And Sour Chicken
|Washington fryer legs/1 fryer cut up||8|
|Canned cling peach slices||16 Ounce (1 Can)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1⁄4 Teaspoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Green pepper||1 , cut into rings|
|Sliced pimientos||4 Ounce (1 Jar)|
|Onion||1 Medium, cut into rings|
Drain peaches, saving syrup.
Brown chicken in butter.
Combine vinegar, peach syrup, Tabasco, and sherry; add to butter and chicken in skillet and stir.
Cover and continue cooking 15 minutes.
Remove cover and continue cooking about 25 minutes or until chicken is tender.
Remove chicken and keep warm.
Combine cornstarch with 2 T. water; stir into remaining liquid in skillet.
Bring to simmer; add peach slices, green pepper, pimiento and onion.
Cook until onion is transparent.
Return chicken to skillet and serve immediately.