Roasted Chicken Thighs with Peaches

Even if hard, they’ll soften as they roast alongside strips of boneless, skinless chicken thighs. Frozen or riper peaches are also fine to use. Serve with crusty bread or rice and a green vegetable. Fast, easy, delish.

Serves 3-4

Ingredients

• 2 or 3 medium peaches, preferably hard 
• 1 to 1 ½ pounds boneless skinless chicken thighs, cut in 1-inch-wide strips
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine, dry sherry, or dry vermouth
• 2 tablespoons chopped basil, divided
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• Salt and pepper
• Crusty bread and/or rice for serving

Instructions

1. Preheat the oven to 400 degrees. Cut the peaches in half, remove the pits, and slice ½-inch thick. 
2. Place the peaches, chicken, olive oil, wine, 1 tablespoon of the basil, garlic, ginger, and ½ teaspoon each salt and pepper in a 9x13-inch pan. Toss to coat, then spread out in an even layer. 
3. Roast until juices runs clear when the chicken is pierced with a knife and the peaches have softened, about 20 minutes. Sprinkle with the remaining basil and serve over rice, or with bread for sopping. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

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