It’s been quite a while since I’ve received a box of goodness from Melissa’s Produce. So I was quite delighted when they offered to send me their latest box of fresh produce.
My son-in-law, Marc immediately snagged the Hatch Chile’s, which makes sense because he likes the uber-spicy stuff, but that’s not important right now.
So I stared long and hard at what else was contained in the box.
And I pondered and planned as I munched on those delicious tiny black seedless table grapes – wow! – and did some research and decided it would be fun to create a sweet and sour type dish with chicken and some of those stone fruits.
Without further ado, let me present my Chicken with Peaches and Plums (there are other ingredients, but that’s not important right now, either).
Chicken with Peaches and Plums, Oh My!
• 8 skin-on, bone-in chicken thighs (about 3 pounds), excess fat trimmed
• Kosher salt and freshly ground pepper
• 1 lemon
• 2 large shallots
• 4 cloves garlic
• 2 peaches
• 2 plums
• 1 tablespoon honey
• 3 sprigs fresh thyme
• 1 teaspoon thyme leaves
Even though there are many steps, they are super easy. Trust me!
- Preheat the oven to 450˚.
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Arrange skin-side down in a large ovenproof skillet (the chicken will be snug) and place over medium-high heat. Brown until the chicken skin is sizzling, about 5 minutes. Reduce the heat to medium and cook until the skin is very browned and crisp, 8 to 10 minutes (reduce the heat slightly if the chicken is browning too quickly).
- Transfer the chicken skin-side up to a plate; reserve the skillet.
5. Remove the lemon zest in wide strips using a vegetable peeler, then juice the lemon.
6. Trim and quarter the shallots.
7. Smash the garlic.
8. Cut the peaches and plums into 3/4-inch-thick wedges.
9. Discard all but about 1 tablespoon fat from the skillet.
10. Add the lemon zest, shallots and garlic and cook, stirring, until softened, about 2 minutes.
11. Add the lemon juice, scraping up any bits from the bottom of the skillet.
12. Add the peaches, plums, honey and thyme sprigs, season with salt and pepper and stir to combine.
13. Place the chicken, skin-side up, on top of the fruit and transfer the skillet to the oven. Roast until the chicken is cooked through and the fruit is soft and bubbling, about 15 minutes.
14. Discard the thyme sprigs. Place chicken mix on serving platter and top with the thyme leaves.
It’s Marta Guaranteed™ To Be A Hit. (I have it on good authority.)
But there’s MORE…
I also found a bag of deliciously cute mini cucumbers in the box. (Don’t even come at me about the mangoes. I reserved them for my own special treat. Because Cuban!)
So, we went with a wonderfully refreshing cucumber salad. And when I say “we,” I mean, Jon. He’s my sous chef when I can’t stay on my feet for a while.
“Jon, I’d like to also do a cucumber salad.”
Jon: “Bring it.”
Cucumber, Tomato, and Avocado Salad
- 1 container of cherry/grape/heirloom tomatoes
- 3 mini cucumbers
- 1 ripe avocado
- 1/4 red onion
- 1/4 bunch fresh basil
- 1 pinch of sugar
- 6 TBS extra virgin olive oil
- 3 TBS red wine vinegar
- 3/4 tsp salt
- 3/4 tsp sugar
- 1 garlic clove (pressed)
- 1 tsp dried oregano
- 1 pinch of ground black pepper
DIRECTIONS FOR SALAD
- Chop 1 container of grape or cherry tomatoes. I like the heirloom mix.
- Add a pinch of sugar and stir.
- Chop 3 mini cucumbers into about 1 inch pieces.
- Add to bowl of tomatoes.
- Chop 1/4 red onion into small slices and add to the bowl.
- Finely chop 1/4 bunch fresh basil.
- 6 tbsp. extra virgin olive oil
- 3 tbsp. red wine vinegar
- 3/4 tsp. salt
- 3/4 tsp. sugar
- 1 garlic clove – pressed
- a pinch of ground pepper
- 1 tsp. dried oregano
- Whisk all dressing ingredients together
- Pour dressing over vegetables and toss gently
Dinner is served!