Chicken With Grapes and Peaches

Source: Mom

1/4 cup dry white wine
1 teaspoon sugar
1 cup seedless green grapes
2 large fresh peaches, peeled and pitted and halved.
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ginger
1 small broiler-fryer chicken (about 2 1/4 pounds), cut up
2 tablespoons butter
1 tablespoon salad oil
1 clove garlic, peeled and halved

Pour the wine into a bowl; add the sugar and stir to dissolve; add grapes and peaches and let marinate.

On wax paper stir together the flour, salt, paprika and ginger; roll chicken in flour mixture.

In a 12 inch skillet heat butter, oil and garlic; discard garlic. Add chicken, skin side down; fry slowly until skin side is browned--about 15 minutes; turn so skin side is up. Cover skillet and continue frying until bottom side is brown and chicken is tender--another
15 minutes. Remove chicken.

Pour marinade from fruit into skillet; with a wooden spoon over low heat stir to get up drippings. Return chicken, skin side up, to skillet and add grapes and peaches; simmer, covered, until fruit is hot.