Time: 30 minutes
1/2 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
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 inch-long piece fresh ginger root, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crusty bread or rice for serving.
1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
2. In a 9-by-13-inch pan (le crueset round worked well), toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes.
3. Finish under the broiler for about 7-8 minutes to crisp up the chicken.
4. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.
Yield: 3 servings.
Note: Peaches can be any stage of ripeness, but firmer ones are easier to work with.
