 Roasted Chicken Thighs with Peaches, Basil and Ginger with a side of Tri-Color Fusilli with Roasted Peppers It’s peach season and they’re coming in sweet and juicy! In the past I’ve prepared Grilled Teriyaki Pork Chops with Summer Peach Salsa from the “Bounty of Biltmore Cook Book” by Oxmoor House, Peach Cobbler from Gourmet Magazine and Raspberry Peach Jam from the website Oregon Transplant. I have another one to offer for your consideration, Roasted Chicken Thighs with Peaches, Basil and Ginger. For the recipe you’ll need hard peaches, boneless, skinless chicken thighs, extra-virgin olive oil, dry sherry, fresh basil, garlic cloves, fresh ginger root, kosher salt, black pepper and crusty bread or rice for sopping up the juices. If you don’t want to prepare the rice, this can be a wonderful one pan meal. The peaches are halved and pits removed before slicing into ½” thickness. All the ingredients, minus the basil at this point, are tossed in the pan and roasted for approximately 20 minutes. Before serving, the chopped basil is added over the dish. What a tasty and different spin on chicken. I substituted boneless chicken breasts, as that is our preference, and the meat was still moist and juicy. The combination ginger, basil and peaches offered a bit of sweet and savory on the palate. Overall, a delightful dish. Roasted Chicken Thighs with Peaches, Basil and Ginger By Melissa Clark, “A Good Appetite,” from The New York Times July 17, 2009 Yield: 3 servings 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 basil2 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 Preparation
Peaches can be any stage of ripeness, but firmer ones are easier to work with. 
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