cooking oil (to depth of 1/2-inch in large, skillet)
1/2 cup flour mixed with 1 tsp salt & 1/8 tsp white pepper
6 chicken legs and thighs
1 cup orange juice
1 1/2 cups sliced fresh peaches
2 TBS brown sugar
2 TBS vinegar
1 tsp nutmeg or mace
1 tsp sweet basil
1 clove garlic, minced

Put oil in fry pan. While it is heating dredge chicken in seasoned flour. Brown chicken. While it is browning, combine orange juice and peaches with brown sugar, vinegar, mace or nutmeg, sweet basil and minced garlic. Simmer 10 minutes.

Remove chicken when it is browned and pour off oil, retaining the browned bits in skillet. Replace chicken and pour fruit sauce over top. Cover and simmer about 20 minutes. Makes 4 to 6 servings.

--Courtesy South Carolina Peach Council