Chicken With Peaches and Grapes

Serves 2

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2 pieces bone-in chicken, breasts or thighs

1 teaspoon salt

1 teaspoon paprika

1 tablespoon potato starch

2 tablespoons olive oil

1 red bell pepper

1 yellow bell pepper

1 small fennel bulb with fronds

2 stalks celery with leaves

2 ripe peaches, sliced

24 red grapes

Juice of 1 orange, optional

½ cup chicken stock

2 sprigs parsley

3 sprigs thyme

 

1. Preheat oven to 400F (200C).

2. Sprinkle both sides of chicken pieces with salt, paprika and
   potato starch. Heat olive oil in heavy duty oven-proof pot, such as a
   cast iron pot, which is what I used. You may also use a slow cooker.

3. Sear both sides of chicken until skin is golden. Remove to a plate.

4. Core and seed bell peppers. Slice fennel bulbs and chop celery,
   reserving fronds and celery leaves. Sauté bell peppers, fennel and celery for 5 minutes.

5. Add chicken back in. Snuggle peach slices and grapes in among chicken.

6. Add chicken stock, parsley and thyme.

7. Bake for 50 minutes or until meat thermometer reaches 160F or 71C.

8. Serve immediately or refrigerate until ready to reheat. Even more delicious the second day!!

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Expandthetable suggestions

Additional fruits: Add dates and/or figs

Add other veggies: 1 carrot, sliced, 1 zucchini, sliced, and/or 6 ounces mushrooms of choice

For non-acid reflux folks: Add 1/2 cup of white wine with stock or juice of 1 orange