I have lost a recipe I received more than 50 years ago as a new bride. It was a baked chicken dish with peaches and biscuits. I believe it was from the Ballard biscuit package. Can anyone help? Mary Fisher, Aripeka
Ellen Schaefer of Palm Harbor has a recipe she hopes will satisfy Mary. She thinks she cut it from the Chicago Tribune in the late 1950s or early 1960s. This recipe seems to have all the components Mary remembers. Because Ballard biscuits are not available I used Pillsbury Grands! biscuits. I reworked the recipe a bit. Originally the chicken was baked at 425 degrees but the biscuits would surely burn at that temperature so I reduced the temperature to 350 degrees and cooked the chicken a bit longer to make sure it was close to done before adding the biscuits and peaches.
This chicken was very moist. I used only breast and thighs because I didn't want legs and wings to dry out. If you used leg quarters that would probably be okay. A tip would be to put the biscuits in 15 minutes or so before the chicken is done, so the chicken isn't overcooked.
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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Include your name, city and phone number.