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Roasted Chicken Thighs With Peaches, Basil and Ginger The New York Times Company
Ingredients
- 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
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry (fino) sherry
- 2 tablespoons chopped fresh basil
- 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
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