Roasted Chicken Thighs With Peaches, Basil and Ginger
Updated Feb. 28, 2024
- Total Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound hard peaches (about 1 large or 2 to 3 small ones, see note)
- 1pound boneless, skinless chicken thighs, cut into 1-inch strips
- 2tablespoons extra-virgin olive oil
- 2tablespoons dry (fino) sherry, or use white wine or dry vermouth
- 2tablespoons chopped fresh basil
- 2garlic cloves, minced
- 1(1-inch) piece fresh ginger root, grated
- ½teaspoon kosher salt
- ½teaspoon black pepper
- Crusty bread or rice, for serving
Nutritional analysis per serving (3 servings)
363 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 33 grams protein; 554 milligrams sodium
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 directed, but put it under the broiler for a short time to make it less pasty looking. At the table, we added ras el hanout to improve the flavor. In short, a good, quick low fat dinner without much taste. Hard to believe since it comes from Melissa Clark!
This is a great summer recipe. I accidentally added a splash of balsamic vinegar which made the the dish taste even richer.
I wish I'd used a large sheet pan rather than the 9 x 13 pan. I had about 1.3 pounds of chicken thighs and they seem crowded in a single layer and came out more poached than roasted. The pan juices were thin, but tasty. I intend to use the leftover pan juices to make a cornstarch thickened sauce with orange juice, soy sauce and sesame oil when I rewarm the leftovers.