6 tablespoons butter
2 3 1/2 -lb broiler fryer chickens, quartered
1 cup finely chopped, fresh onion
1 cup sliced, fresh celery
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup finely chopped, fresh parsley
1 cup chicken bouillon
8 firm-ripe, fresh peaches
Melt 4 tablespoons butter in large skillet. Add chicken and brown on all sides. Transfer to large oven-proof casserole or baking dish.
Add onion and celery to skillet and cook, stirring to remove brown particles from pan, until onion is browned. Spoon onion mixture over chicken. Sprinkle with salt, pepper and parsley. Pour chicken bouillon over all.
Cover and bake in a preheated 350 oven for 40 minutes.
Meanwhile, peel peaches by dipping in boiling water for 1 minute and then in ice water and slipping off skins. Melt remaining 2 tablespoons butter in skillet. Add peaches and saute until brown on all sides. Add to chicken. Cover and bake another 15 minutes or until peaches are tender.
Makes 8 servings.