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Chicken with Peaches & Jalapenos
(from our buddy Penny in Texas)
2 whole chicken breasts (4 halves) with skin and bones (about 2 lbs.)
1 tablespoon olive oil
3 firm-ripe peaches, quartered
3 medium onions, quartered lengthwise
6 jalapenos, quartered lengthwise and seeded
6 large garlic clovers
1 lemon, quartered
Heat oven to 450 degrees.
Season chicken with salt and pepper and arrange, skin sides up, in an 18x11 1/2 inch roasting pan. Drizzle with oil and roast 20 minutes.
Scatter peaches, onions, jalapenos, garlic and lemon over and around chicken. Reduce temperature to 375 degrees and roast chicken, covered with foil, 30 minutes more.
Remove foil and roast chicken, basking occasionally with pan juices until peaches and onions are soft, about 30 minutes more.
Transfer chicken to a platter, spooning juices over it. Serve with rice, a crispy salad and a nice white wine.
Wine recommendation: Sauvignon Blanc, Monetvina Pinot Grigio or a Chilean or Spanish white varietal (like a white Rioja).
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