Braised Chicken Thighs With Savory Marinated Peaches Recipes

Steps:

• Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
• In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. if the pan is dry, add a little more oil. Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate. Turn the heat down to medium low. Pour off all but 1 Tbs. fat from the pot and then add the leek and garlic. cook, stirring often, until beginning to soften, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet. Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches; cook until heated through. Stir in the butter until it melts, then stir in 1 Tbs. of the tarragon and season to taste with salt and pepper. Meanwhile, broil the chicken until the skin is crisp, about 3 minutes. Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. garnish with the prosciutto and the remaining tarragon leaves, and serve.