Chicken Thighs With Peaches and Basil

Just like everyone else who reads the New York Times I felt strangely compelled to make this dish. I had rock hard peaches and a seemingly endless cache of basil from our CSA so I guess it was only natural. And unlike so many over hyped foodie trends this one actually lived up to the build up. The friend I was cooking for took one bite and was speechless, which is always a good sign.

This is another super simple very yummy meal that is like eating summer. I'm planning on making it again tonight I loved it so much, this time doing it on the stove top to save us from the dreaded heat leaching from the oven into our already August humid kitchen. It's that good, especially with random CSA veggies as a side. What made it even more enjoyable was not having an open bottle of wine or any cooking sherry, I substituted in a wee bit of brandy which made for extremely decadent slightly boozy peaches. It was dinner and dessert in one bite.

I now know what will be happening to all the fruit in my kitchen that refuses to ripen. It will be meeting the same tasty tasty fate as these peaches. Oh, darn.

Chicken Thighs With Peaches and Basil

1/ 2 pound hard peaches (about 2 or 3 medium)
1 pound chicken thighs, cut in 1 inch thick strips
2 tablespoons oil
2 tablespoons dry sherry
2 tablespoons chopped fresh basil
2 cloves garlic, minced
1 inch long piece ginger, grated


Preheat oven to 400 degrees.

Halve peaches, remove pits, slice fruit 1/ 2 inch thick.

In a 9 by 13 inch pan toss all ingredients except 1 tablespoon of the basil. Roast until the meat is cooked through and peaches soft, about 20 minutes.

Garnish with remaining basil.

Original recipe from Melissa Clark in the New York Times.