Preparation time: 15 minutes
Cooking time: 45 minutes
This baked chicken with peaches is easy to prepare and makes a tasty family meal for any night of the week.
- Extra-virgin olive oil
- 5 chicken legs, preferably organic
- 2 red onions, quartered
- 5 peaches (a mix of yellow and white), quartered
- Juice of 1 orange, preferably organic
- Leaves of 3 sprigs fresh tarragon
- Fleur de sel
- Freshly ground pepper
1Preheat the oven to 400°F (200°C/Gas Mark 6).
2Heat a small amount of olive oil in a large skillet over high heat. Brown the chicken legs in the skillet for 3–4 minutes on both sides. Transfer to a baking dish.
3Add the onions to the baking dish.
4Tuck the peaches in between the chicken legs and drizzle everything with a little olive oil and the orange juice. Season with fleur de sel and pepper and bake for 40–45 minutes. If the chicken is not quite cooked through, lower the oven temperature to 350°F (180°C/Gas Mark 4) and bake for an additional 10 minutes or so, depending on the size of the legs.
5Sprinkle with the tarragon leaves before serving.
Extracted from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion (Flammarion, 2020).
Photography © Christophe Roué 2020.
Discovered and made a similar recipe from The New York Times in 1959. It was called Chicken in Peace Sauce.
The recipe’s ingredients: were: 1/4 cup shortening, a 3 pound chicken, cut. 1 teaspoon salt, 1/2 freshly ground black pepper, 1/4 teaspoon paprika, 1/2 teaspoon poultry seasoning, 2 cups water, 1/4 cup butter, 1 medium onion, finely chopped, 3 tablespoons lemon juice, 4 large firm peaches, peeled and pitted, 2 tablespoons line juice, and 1/2 cup sugar.
The directions were quite lengthy, not like above. I made it once. Never again. It was a watery mess.