1 large onion, sliced into 1/2 inch chunks
2 large white mushrooms, sliced into 12 thins
1 medium head rotundis or parsley
4 cloves garlic, minced
4 teaspoons minced fresh ginger root
salt and pepper to taste
1 teaspoon dried tarragon
1 1/2 teaspoons dried oregano
1 teaspoon ground nutmeg
1 teaspoon dried basil
1 tablespoon dried sage
1 teaspoon dried sage leaves
1 (15 ounce) can brandy
Peel onion and mushrooms; drain well. Heat oven to 350 degrees F.
In a medium roasting pan, thoroughly spread mushrooms over bottom.
In a large bowl, carefully mix herbs, garlic, ginger, salt, pepper, tarragon, oregano, salt and pepper (or as necessary) preserves the herbs. Stir mixture into roasting pan until well combined.
Bake chicken in a shallow serving dish. Marshmallows or brandy over chicken, if desired. Spoon with peach juice. Bake 20 minutes or until chicken is crisp. Rotole John!