I’ve been doing a lot of fruit and meat pairings lately because I absolutely love it. Don’t get me wrong, I love sweets too but I can definitely eat more savory than I can sweet. I got a whole chicken from McCall’s Meet and Fish Company because they are close by and they source their meat from farmers not using antibiotics and growth hormones, as well as practicing humane husbandry and slaughtering methods.
I’m a huge fan of the braise. It’s starting to get warm here in Southern California so I probably will be shying away from turning on the oven for a bit so I’m going for it while I still can.
This is delicious served over rice, couscous or with lots of crusty bread. For the greens I would just do a salad, something light and fresh tasting. And there you have a complete meal with dessert built in via the peaches. Just kidding, have chocolate cake after.
Adapted from MyRecipes
- 1 whole 4 lb. chicken cut into pieces (remove spine and freeze to make stock later)
- 2 shallots, thinly sliced
- 1 teaspoon freshly grated ginger
- 4 garlic cloves, minced
- 1 large bunch of basil, leaves finely chopped
- 2 cups of chicken broth
- 2 lbs. of peaches or nectarines, pitted, peeled and sliced
- Salt & Pepper to taste
- Preheat oven to 350°.
- Season chicken generously, with skin, on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat. Start with skin side down. Cook 2 minutes on each side or until browned.
- Remove chicken from skillet, reserving drippings in skillet.
- Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3-5 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Taste the mixture and add more salt if needed. Return chicken to skillet, and turn to coat.
- Put skillet in oven. Bake at 350° for 15 minutes or until chicken is done.