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| 8 | chicken thighs |
| one C | dry white wine |
| 3 cloves | garlic cloves, minced |
| 1/2 t | dill, crushed |
| 1/2 t | tarragon |
| 12 oz can | peaches, with juice |
Skin chicken thighs and marinate in wine and garlic at room temperature 20 minutes.
In electric blender, combine peaches with juice, dill and tarragon. Blend until almost smooth, not until liquified.
Remove chicken from marinade and arrange in a baking dish. Spoon fruit mixture all over the top of the chicken and bake at 375° for 55 minutes. 8 servings
| Sodium content in milligrams | ||
| 8 | chicken thighs | 792 |
| one C | dry white wine (Sauvignon Blanc) | 8 |
| 3 cloves | garlic | 3 |
| 1/2 t | dill | 1 |
| 1/2 t | tarragon | 1 |
| 12 oz can | peaches | 18 |
| Recipe total = 823 mg | ||
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