Roasted Chicken Thighs with Peaches, Basil and Ginger

Roasted Chicken Thighs with Peaches, Basil and Ginger has potential. The way recipe turned out we thought the sauce was too thin. The taste was great sort of like duck a l'Orange. If we make it again we adapt it to create a thicker sauce.

Roasted Chicken Thighs with Peaches, Basil and Ginger

New York Times

 

A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it.

 

INGREDIENTS

Yield:3 servings

 

½      pound hard peaches (about 1 large or 2 to 3 small ones, see note)

1       pound boneless, skinless chicken thighs, cut into 1-inch strips

2       tablespoons extra-virgin olive oil

2       tablespoons dry (fino) sherry, or use white wine or dry vermouth

2       tablespoons chopped fresh basil

2       garlic cloves, minced

1       (1-inch) piece fresh ginger root, grated

½      teaspoon kosher salt

½      teaspoon black pepper

Crusty bread or rice, for serving

 

 

PREPARATION

 

1.            Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit ½ inch thick.

2.            In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

 

TIP

Peaches can be any stage of ripeness, but firmer ones are easier to work with.