Recipe: Roast Chicken with Ginger and Peaches


From the New York Times by Melissa Clark


2 peaches or nectarines

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

2 tablespoons extra virgin olive oil

2 tablespoons dry (fino) sherry

2 tablespoons chopped fresh basil

2 garlic cloves, minced

1 inch-long piece fresh ginger root, grated

1⁄2 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

Crusty bread or rice for serving



Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick. 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.