Pictured with corn pudding (above) and pickled cucumbers.2 to 3 lbs meaty chicken pieces
1 C peach preserves
1 Tbls white wine vinegar
1 Tbls horseradish spread
1 tsp freshly grated gingerroot
salt
pepper
Skin the chicken. Lightly season with salt & pepper.
In a small, microwave-safe bowl combine preserves, vinegar, horseradish, ginger root, 1/2 tsp salt, 1/2 tsp pepper. Microwave for 30 second intervals, stirring between each, until preserves are melted.
Arrange chicken pieces in single layer on a casserole dish. Drizzle with peach glaze, reserving some for drizzling 10 minutes from end of cooking time; or save and serve at the table. Cook until chicken is no longer pink.
I like more ginger - about 2 tsp. :)
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