1 (3 lb.) fryer chicken, cut up
1/2 c. shortening
1 tsp. salt
1 c. orange juice
2 tbsp. vinegar
1 tsp. dried basil
1 tsp. ground nutmeg
2 tbsp. brown sugar
2 sm. new potatoes
1 (1 lb. 13 oz.) can cling peaches, slices, drained
Parsley

Lightly coat chicken with seasoned flour. In hot shortening in chicken fryer or large skillet, saute chicken until golden on all sides. Sprinkle with 1 teaspoon salt. Combine orange juice, brown sugar, vinegar, nutmeg, and basil; pour over chicken. Place well scrubbed new potatoes between and around chicken pieces, cook covered over medium heat, 25 minutes or until chicken and potatoes are tender. Add peaches, heat covered 5 minutes. Serve at once garnished with parsley. Makes 4 - 6 servings.