Peach & Plum Braised Chicken
This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a few days (if that's ever happened).
Main Course
4
Lior Lev Sercarz
4 chicken legs, thighs and drumsticks separated
1 large peach, cut into wedges
2-3 plums, cut into wedges
1 onion, peeled and sliced
3 garlic cloves, peeled
1/2 bottle red wine
Silan
Salt
Sheba N40 spice
Urfa
Olive oil
Preheat your oven to 375 degrees.
Place the onion in the bottom of a roasting pan or baking dish. Add the chicken legs, peach, plums, and garlic and drizzle some of the silan on top. Season with salt, sheba spice, urfa chili and drizzle some olive oil over. Mix everything and once well coated arrange the pieces of chicken skin side up and place the fruit pieces in between.
Add the red wine to the pan, then place in the oven and cook for about 20 minutes. Baste the chicken legs with the cooking liquid and cook for 15 minutes more. Baste again and cook for another 10 minutes or until chicken is fully cooked and has a nice brown color.
Remove from the oven and serve.
• Use white wine and add some diced tomatoes.
• Replace the onion with sliced fennel or leeks.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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