A can of peaches
Half an onion (who doesn’t have half an onion?)
1. Fry the chicken in olive oil, about 10 mins per side for legs, or until cooked through. Remove from the pan. Drain the grease.
2. Return pan to heat. Melt a teaspoon of butter. Throw in the onion, diced. Stir around, getting any chicken scrapings off, until onion is translucent.
3. Turn heat down to low. Put chicken back in. Add peaches and peach juice, a capful (teaspoon?) of lemon juice, and sprinkle liberally with cinnamon. Pour about 1/2 cup of chicken stock in there.
4. simmer for another 20 minutes or so, until flavours meld.
Eat this over rice. Yum!