Roasted Chicken Thighs With Peaches, Basil and Ginger

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.