3 1/2 lb. fryer, cut up
1 lg. onion, quartered
1 green pepper, cut in 1/8 inch strips
1 (15 oz.) can sliced peaches
2 med. tomatoes, cut in wedges
3 tbsp. butter
1 tbsp. cornstarch
3 tbsp. vinegar
1 tbsp. soy sauce
1 c. sugar

Brown chicken in butter. Cover pan and reduce heat. Simmer 20 minutes or until tender. Remove pieces and place in casserole. Separate onion quarters into layers and saute with peppers in fat, remaining in pan until clear. Drain peaches well. Mix sugar with cornstarch, soy sauce, and vinegar and add to frying pan. Cook until clear and thick, stirring frequently. Stir in peaches and tomatoes. Pour over chicken in casserole. Cover and bake 20 minutes at 375 degrees. Remove cover and cook 5 minutes more. Serves 10.