I adapted this chicken thigh recipe with peaches and ginger from The New York Times. It’s a delicious combination of sweet and savory flavors and I haven’t tinkered with the ingredients very much.
On the other hand, the preparation and cooking instructions were a problem. The original recipe called for slicing up the chicken thighs into strips, then baking it at high temperature for 20 minutes. I did that the first time I made this and ended up with dry chicken!
The instructions also said to use hard peaches, because unripe peaches are easier to handle and cut up. They probably are, but they’re not as juicy and they don’t taste as nearly as good.
So, I changed the baking time and temperature and swapped hard peaches for ripe ones.
I have used both sherry and brandy for this recipe (though I think the sherry is better). The brandy is sweeter, so it’s a better option if your peaches aren’t as sweet as they should be. You could also use Cointreau if you have some. I don’t drink enough of any of those to make it worth getting a large bottle, so I get the airline size bottles or at least the smallest bottle I can find.
The revised recipe takes a bit longer, but it’s easy to put together, and doesn’t require a lot of stirring or cutting or steps to make. Just mix up the cut peaches, basil, garlic, and oil, pour the mixture over the chicken, and throw the whole thing in the oven for an hour.
Make some rice to go with it on the side and maybe some green beans and you’ve got a great, easy dinner. It’s also easy to scale this up for company.
More Chicken Thigh Recipes for One Person