Photo by Gina Moore
Serves 4
Sauce
1 cup peach preserves
3 tablespoons bourbon
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
¼ teaspoon cayenne pepper
4 tablespoons unsalted butter
Chicken
1 (3–4 pound) chicken
All-purpose spice blend
½ onion, cut in half (two quarter pieces)
5–6 garlic cloves, peeled and left whole
½ lemon, cut in half (two quarter pieces)
6–7 sprigs fresh oregano
2–3 large peaches, peeled and quartered
In a medium saucepan, combine preserves, bourbon, Worcestershire sauce, mustard, cayenne and butter over medium heat. Simmer for about 3 minutes, stirring until butter melts. Remove from heat and let cool. Divide bourbon sauce between two small bowls, reserving one bowl to serve with chicken.
Place a cast-iron skillet into the oven and heat oven to 500 F. Rinse and pat dry chicken. Season chicken inside and out with the spice blend. Place onion, garlic, lemon and oregano into the cavity. Truss the legs and fold wings under chicken.
Remove hot skillet from the oven and transfer chicken to skillet. Brush chicken with half the sauce from one bowl. Return skillet to the oven and cook 15 minutes, then lower the temperature to 350 F. Spread peaches around the chicken and cook an additional 40–45 minutes, basting occasionally with remaining sauce, until internal temperature reaches 165 F on an instant-read thermometer. If chicken is getting too brown, cover loosely with foil.
Remove from oven and let rest for 15 minutes before serving. Cut into desired pieces and serve with reserved sauce and cooked peaches. Garnish with additional fresh oregano.
___
What's cooking at SCLiving.coop/food/chefbelinda
Sweet meets savory with these perfect-pairing peach recipes—These recipes highlight the versatility of peaches by balancing their sweetness with salty, herbal and spicy meats and seafood.