1 21 ounce)can peach fruit filling, divided
1 14 1/2 ounce can chicken broth, divided
2 2 1/2 to 3 pound whole chickens, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 4.5 ounce can diced green chiles
2 tablespoons chopped fresh cilantro or parsley
Process half of fruit filling and half of broth in a blender until smooth. Place chicken in a large roasting pan; sprinkle with salt and pepper, and brush with fruit filling mixture. Bake at 350 for 1 hour or until done. Saut� onion and garlic in hot oil in a skillet over medium high heat 2 minutes or until tender. Add remaining broth, and cook 3 to 5 minutes. Stir in remaining fruit filling and chiles, and cook just until thoroughly heated. Stir in chopped fresh cilantro, and serve with chicken. Serves 8.
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