Roasted Chicken Thighs With Peaches, Basil and Ginger
Updated February 27, 2024
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (3 servings)
19 grams carbs; 142 milligrams cholesterol; 363 calories; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 2 grams fiber; 554 milligrams sodium; 33 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit ½ inch thick.
- Step 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.
Peaches can be any stage of ripeness, but firmer ones are easier to work with.
Private Notes
Comments
Made it with lightly floured complete, bone-in and skin-on thighs, roasted for ~20-25 mins in open pan with sherry, garlic, and ginger, until browned. Added peaches, covered and roasted until peaches softened, ~ 10 mins. Uncovered, and roasted another 5-10 minutes. Served with roasted small Yukon golds. Fabulous!! Ginger infused the chicken, and the sherry/peach/ginger/garlic sauce was marvelous, alone and when absorbed by the potatoes. A definite winner!!
Marinate the chicken in the garlic, basil, ginger, olive oil, sherry mixture for a few hours for whole thighs, probably less time for strips. then throw the whole thing into an oiled pan and roast.
Replies with well thought and tested suggestions like Bill's are one of my favorite things about NYT cooking.
Made as is, used white wine sitting the fridge for the last year. Yum!!!!
Delicious, wonderful light flavors. Made as written, and marinated the chicken for a couple of hours before baking. Only issue is the chicken doesn’t look appealing; it doesn’t brown. Next time, may grill the chicken on the bbq for a minute or two on high heat to get grill marks, then add it to the baking dish. Also thought ripe peaches were preferable for to the unripened for flavor.
I love this recipe, often doubling it for guests. I've been making it since I saw it in the Times many years ago and sent the recipe to a friend whose husband was adamant that one cannot successfully mix fruit and chicken in a single recipe. He was wrong.