Roasted Chicken Thighs With Peaches, Basil and Ginger The New York Times Company | Recipe Cloud App

Ingredients

• INGREDIENTS
• ½ pound hard peaches (about 1 large or 2 to 3 small ones, see note)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dry (fino) sherry
• 2 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 1 inch-long piece fresh ginger root, grated
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Crusty bread or rice for serving