I was paging through the new issue of Fine Cooking recently and happened on a whole article dedicated to sweet and savory peach recipes. Intriguing.
As luck would have it, I had received a couple of nice looking, albeit fuzzy, peaches in my CSA basket. I pretty much figured that I'd let them ripen up and then Ted, who is a fuzz fan, would eat them. Easy peasy. I didn't give those peaches another though. After all, I'm a nectarine girl.
When I saw this recipe for Braised Chicken Thighs with Savory Marinated Peaches, two things came immediately to mind: dinner, and has Ted already eaten the peaches? Lucky for me, the peaches were still unspoken for, and lucky for both Ted and I, dinner was served!
Recipe: Braised Chicken Thighs with Savory Marinated Peaches
Fine Cooking, July, 2015
1 Tbs. extra-virgin olive oil; more as needed
1 oz. thinly sliced prosciutto, cut crosswise into thin strips
3 lb. bone-in, skin-on chicken thighs (about 8)
Kosher salt and freshly ground black pepper
1 medium leek, white and light green part only, thinly sliced (1 cup)
3 medium cloves garlic, thinly sliced
2 Tbs. all-purpose flour
3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved (see below)
3 cups lower-salt chicken broth
2 Tbs. drained capers
2 Tbs. unsalted butter
2 Tbs. fresh tarragon leaves, coarsely chopped
Position a rack in the center of the oven and heat the oven to 350°F.
Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. if the pan is dry, add a little more oil.
Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
Turn the heat down to medium low. Pour off all but 1 Tbs. fat from the pot and then add the leek and garlic. cook, stirring often, until beginning to soften, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches; cook until heated through. Stir in the butter until it melts, then stir in 1 Tbs. of the tarragon and season to taste with salt and pepper.
Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. garnish with the prosciutto and the remaining tarragon leaves, and serve.
Recipe: Sherry Vinegar and Rosemary Marinated Peaches
Fine Cooking, July, 2015
3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
1/3 cup extra-virgin olive oil
2-1/2 Tbs. spiced dark rum (optional)
2 Tbs. sherry vinegar
1-1/2 tsp. finely chopped fresh rosemary
Pinch kosher salt
Pinch granulated sugar
Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.