I love summer peaches. Like, eat them every day for lunch and dream about them during dinner love. My DH: not so much. So, I was happy to jump in the kitchen and make a riff on this NY Times roasted chicken recipe when he was out one night last week – and I must say, this dish worked out just fine.
Broiled Peachy Chicken
2 peaches, pitted and sliced 1/2 inch thick
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 oz. double-smoked bacon, sliced into batons
2 Tbsp. rice wine vinegar
1 Tbsp. vermouth
2 Tbsp. sliced garlic stalks (can sub regular garlic)
1 inch ginger, peeled and grated
1 bunch baby spinach
2 radishes, sliced thin
2 Tbsp. fresh basil (optional: I didn’t have it, but it would have been lovely)
Kosher salt & black pepper
Preheat the oven to 400F. Halve and slice the peaches, chop the chicken, slice the bacon and garlic stalks and grate the ginger – adding to an oven proof dish as you go. Sprinkle with the rice wine vinegar and vermouth. Toss to combine. Hit with salt and pepper. Toss. Hit with salt and pepper again.
Bake 20 – 30 minutes or until the chicken and bacon are cooked through.
Serve over a bed of baby spinach with sliced radishes.
Serves 2 for dinner