Roasted Chicken Thighs With Peaches, Basil, And Ginger

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
• 1 tablespoon extra virgin olive oil
• 2 tablespoons dry (fino) sherry
• 4 tablespoons chopped fresh lemon basil, plus more for garnish
• 2 garlic cloves, minced
• 1 inch-long piece fresh ginger root, grated
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Crusty bread or rice for serving

Directions

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, toss all ingredients except 1 tablespoon lemon basil. Roast the chicken by itself for 20 minutes, then add peaches and cook for 10 minutes more, and then add the lemon basil for the last 5 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Source: Melissa Clark, with tweaks from Lori Skelton