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Chicken and Peaches

A delicious mix of sweet and savory

August 14, 2016
Take advantage of the wonderful fresh peaches available in our farmers’ markets with this no-fuss dinner that pairs the sweet-tart flavor of peaches with savory chicken in the perfect contrast of flavors.

Serves three.


  • 3 large peaches, on the firm side of ripe
  • 11/4 pounds boneless skinless chicken thighs, cut into 1-inch strips
  • 3-4 cloves garlic, minced
  • 1 one-inch piece ginger root, grated
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons marsala wine
  • 1/2 teaspoon each kosher salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh basil leaves, cut in julienne


Heat oven to 400 degrees. Cut peaches into 1/2-inch slices. No need to peel.

Toss all ingredients except basil in a 9- by 13-inch baking pan until everything is lightly coated with olive oil. Place pan in oven and bake until meat is cooked through and peaches are softened, about 30 minutes.

Served, topped with the basil. Sauce will be thin, so you can strain the chicken and peaches out, or serve all over pasta, rice or a crusty bread. We like it over a bed of arugula.


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Delicious!!Passed on to friends and family. Great treat for guests! I put mine on a bed of grated red and green cabbage!!!!