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Recipe: Broiled Chicken With Fresh Peaches
Similar Categories: Broiled, Chicken, Fresh, Peaches
3 to 3 1/2-pound frying chicken, cut up
1/2 cup raspberry vinegar or red wine vinegar
1/2 cup finely chopped fresh basil
2 tablespoons salad oil
4 firm-ripe peaches or nectarines, each about 2 inches in diameter
Salt and pepper
Reserve chicken neck and giblets for other uses, if desired. Rinse chicken
and pat dry.
In a large bowl, combine vinegar, basil, and oil.
Add chicken; turn to coat with marinade. Cover and let stand for 2 hours,
turning frequently. (Or refrigerate until next day, turning occasionally.)
Lift chicken from marinade (reserve marinade); arrange, skin side down, on
a rack in a broiler pan. Broil 4 to 5 inches below heat for 20 minutes,
turning chicken as needed to brown evenly.
Meanwhile, peel peaches, cut in half, and pit (if using nectarines, do not
peel.) Coat with mari nade to prevent darkening, then arrange on rack with
chicken. Continue to broit turning peaches once, until meat near thighbone
is no longer pink when slashed and peaches are hot throughout (about 10 more
minutes). Season to taste with salt and pepper. Makes about 4 servings.
1/2 cup raspberry vinegar or red wine vinegar
1/2 cup finely chopped fresh basil
2 tablespoons salad oil
4 firm-ripe peaches or nectarines, each about 2 inches in diameter
Salt and pepper
Reserve chicken neck and giblets for other uses, if desired. Rinse chicken
and pat dry.
In a large bowl, combine vinegar, basil, and oil.
Add chicken; turn to coat with marinade. Cover and let stand for 2 hours,
turning frequently. (Or refrigerate until next day, turning occasionally.)
Lift chicken from marinade (reserve marinade); arrange, skin side down, on
a rack in a broiler pan. Broil 4 to 5 inches below heat for 20 minutes,
turning chicken as needed to brown evenly.
Meanwhile, peel peaches, cut in half, and pit (if using nectarines, do not
peel.) Coat with mari nade to prevent darkening, then arrange on rack with
chicken. Continue to broit turning peaches once, until meat near thighbone
is no longer pink when slashed and peaches are hot throughout (about 10 more
minutes). Season to taste with salt and pepper. Makes about 4 servings.
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