Broiled chicken with peaches.
Raspberry vinegar marinade gives this broiled chicken subtle fruitiness.
1 broiler-fryer chicken (about 3 1/2 lbs.), 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 (about 2-in. diameter) Salt and pepper
Put chicken in a deep bowl. Combine vinegar, basil, and oil; pour over chicken, turning pieces to coat with marinade. Cover and let stand to blend flavors, at least 2 hours. Or cover and chill overnight.
Lift chicken from marinade (reserve marinade). Arrange chicken on a rack in a broiler pan, about 12 by 15 inches. Broil 3 to 4 inches from heat, turning chicken as needed to brown evenly.
Meanwhile, peel peaches, cut in half, and pit. Coat fruit with marinade to prevent browning.
After chicken has cooked 20 minutes, arrange peaches on rack with the chicken and return to broiler. Broil until thigh is no longer pink at bone (cut to test) and peaches are hot, about 10 minutes more. Add salt and pepper to taste. Makes 4 servings.
Photo: Add peach halves to pan of partially cooked chicken, then return to broiler
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|Date:||Aug 1, 1984|
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