Chicken thighs to fill 8 x 13 x 2 inch baking dish
Salt and pepper as needed
Liquid butter
1 (1 lb.) can sliced cling peaches, well drained
1 (1 lb.) can dark cherries, well drained
1 med. onion, sliced thin
1/2 c. chicken broth
3/4 c. chili sauce
1 tbsp. Worcestershire sauce

Wash chicken and pat dry. Season with salt and pepper as desired. Place skin side up in casserole and dribble with liquid butter. Broil until skin is crisp.

Combine peaches, cherries, onion, broth, chili sauce, and Worcestershire sauce. Spoon over chicken. Cover with foil and bake for 1 hour at 350 degrees or until done. If desired, flame with brandy (preferably Kirschwasser) when serving. Serves 6-8.