Sunset Chicken

1 tablespoon olive oil

1 (4 pound) whole chicken, cut into pieces, skin removed

½ red onion, chopped

1 green bell pepper, cut into strips

1 ½ tablespoons cornstarch

1 tablespoon soy sauce

3 tablespoons white vinegar

1 (29 ounce) can sliced peaches, juice reserved

1 (14.5 ounce) can stewed tomatoes, drained

Heat oil in a large skillet over medium high heat. Brown chicken pieces, then cover and saute for 7 to 10 minutes, until golden brown and almost cooked through. Transfer to a 9x13 inch baking dish.

Preheat oven to 375 degrees F (190 degrees C).

Saute onion and bell pepper in skillet until soft; set aside. In a medium saucepan combine the cornstarch, soy sauce, vinegar and 1 cup of the reserved peach syrup. Stir together, bring to a boil and cook until clear, stirring constantly; stir in peaches, tomatoes with liquid and onion/bell pepper mixture.

Pour sauce over chicken pieces, cover dish and bake at 375 degrees F (190 degrees C) for 20 minutes. Remove cover and bake for another 20 minutes.