There are not many things I make that Curtis complains about while he watches me make them. I think those he does complain about, before trying can be grouped together in one of two categories: shellfish, and fruit in anything but a dessert. Needless to say, when Curtis saw this, he winced and told me that was a waste of perfectly good peaches.
I am pleased to report, that although Curtis complained before trying them, after trying them the complaining ceased. He decided he really liked this recipe. It helped that I substituted chicken breasts for the thighs. While I am usually a thigh girl, in this recipe I actually prefer breasts (we had both when I made it). We served this with crusty bread (you could also serve it with rice).
Everyone liked this and it's a nice dish to make when you just can't enough of the peaches that start showing up in the heat of the summer. You can make part of this ahead of time. Mix together everything but the peaches and refrigerate. Slice and add the peaches just before roasting.
This seves 4 - 6
Roasted Chicken with Peaches
adapted from In the Kitchen with a Good Appetite by Melissa Clark
1 lb peaches (they can even be hard, any stage of ripeness works), pit removed and sliced 1/2" thick
2 lb boneless, skinless chicken breasts, cut into 1" strips
1/4 T olive oil
1/4 c red wine or chicken broth
1/4 c fresh basil, chopped
4 garlic cloves, minced
1" piece fresh ginger, grated
1 t salt
1 t pepper
crusty bread or rice, for serving
In a 9 x 13" pan, toss together the peaches, chicken, olive oil, red wine, basil, garlic, ginger, salt, and pepper. Roast in a preheated 400 degrees oven for 20 - 25 minutes, or until the chicken is cooked through and the peaches have softened. Serve with crusty bread for sopping up juices or with rice.
Do ahead: toss together the chicken, olive oil, red wine, basil, garlic, ginger, salt, and pepper. Refrigerate until ready to roast, then toss with the peaches (don't slice the peaches ahead of time, just slice them when ready to roast). Roast as directed.