Chicken Baked with Sherry peach Sauce

Cut any excess fat from the chicken and place in single layer in a large baking dish, if you use chicken with the bone, place in pan bone side down. Season with garlic powder, salt, and pepper and broil for several minutes until the chicken is slightly browned. Set aside. Coat a medium saucepan with no-stick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown sugar, arrowroot, and chili sauce. Raise the heat to high and bring the sauce to a boil, stirring constantly. Remove the pan from the heat and pour the sauce over the chicken. Cover the chicken with a piece of tin foil. Refrigerate until ready to use or just go to next step. Preheat oven the 350. Bake the chicken for 30 minutes. Remove the foil and pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, for 30 minutes more, or until the chicken is cooked through and the sauce is bubbling.