Roasted Chicken Thighs With Peaches, Basil and Ginger

Name: Roasted Chicken Thighs With Peaches, Basil and Ginger
Yield: 3
Ingredients: 1/2 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; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Crusty bread or rice for serving

Roasted Chicken Thighs With Peaches, Basil and Ginger was pinched from <a href="http://cooking.nytimes.com/recipes/1012681-roasted-chicken-thighs-with-peaches-basil-and-ginger" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)

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1 pound boneless, skinless chicken thighs, cut into 1-inch strips

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2 tablespoons extra virgin olive oil

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2 tablespoons dry (fino) sherry

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2 tablespoons chopped fresh basil

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2 garlic cloves, minced

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1 inch-long piece fresh ginger root, grated

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1/2 teaspoon kosher salt

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1/2 teaspoon freshly ground black pepper

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Crusty bread or rice for serving

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