Polynesian Chicken

Steam chicken in white wine until comes off bones easily. Drain and remove skin and bones.

Place it in a large casserole. Set aside.

Separate the onion quarters into thin layers and saute with green pepper sliced into 1-inch strips in butter until onion is transparent.

Drain peaches, reserving syrup.

Mix 1 cup syrup with cornstarch, soy sauce and vinegar.

Heat in a skillet until sauce is clear and thickened. Stir in the peaches and tomatoes. Pour the peach-tomato sauce over the chicken in the casserole. Cover and bake at 375° for about 20 minutes.

Remove cover for the last 5 minutes of baking.