So tonight, as promised in an earlier Blog, I made Chicken with Rosemary , Honey and Roasted Peaches for supper. It was very good. It`s an easy one-pan way to cook meat with herbs and fresh fruit. A perfect Summer dish.
1.8 kg chicken, jointed into eight pieces.
3 tbs olive oil
200ml white wine
3 tbsps white balsamic vinegar
4 tbsps honey
5 slightly under-ripe peaches
Preheat oven to 190c/180c fan/Gas 5
Heat one tablespoon of oil in a frying pan, season the chicken, and in batches brown the pieces on each side until they get a good colour. Put them in a broad, shallow, oven proof dish, large enough to hold the chicken snugly together in a single layer.
Pour the oil out of the pan, then return the pan to the heat and deglaze the pan with the wine, scraping to dislodge all the bits of flavour. Boil until it has reduced to about 100ml, then add one and half tablespoons of each balsamic and honey, stirring to dissolve. Pour over the chicken.
Halve and pit the peaches, and cut each half in two. Dot these around the chicken and season. Brush each peach with a little olive oil, then whisk the remaining honey and balsamic, and drizzle over the chicken and peaches. Scatter with some rosemary.
Roast for 40 minutes. The chicken should be cooked through,and glazed with the honey, and the peaches should be slightly caramelised in patches.
Serve in the dish in which the chicken has cooked, being careful as the peaches will be soft and falling apart.
We ate it with sautéed potatoes, courgettes and aubergines fresh from the campo.