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Chicken with Peach, Anchovy, Rosemary, and Black Olives
For as long as they are in season, peaches and nectarines feature frequently in my cooking. Anchovy and olives go particularly well with them, either in a salad with radicchio (with some thinly sliced onion) or this extremely easy and delicious chicken dish.
- 4 Chicken breasts
- 8 peaches or nectarines
- 3 cloves of garlic
- A sprig of rosemary
- 2 anchovy fillets
- A few mild black olives
- 2 teaspoons of olive oil
- Salt and pepper
- Roughly chop the peaches, anchovies and olives.
- Strip the needles off the sprigs of rosemary and finely chop.
- Peel and finely slice the garlic. Heat the olive oil in a pan, and briefly sauté it, being careful not to over brown it and make it bitter.
- Throw in the peaches, rosemary, anchovies, and olives; season well with salt and pepper, and simmer until it smells good.
- Season the chicken with salt and pepper and add to the pan. Put a lid on it, turn the heat down, and continue simmering until cooked. About 20 – 30 minutes should do it.
Diva notes.
Chicken
I am not the greatest fan of chicken breast – I much prefer the leg – but it is the leanest bit (which is exactly why I don’t like it). Feel free to use thighs, drumsticks or whole legs if you prefer. If they are skinless, add them straight to the peach sauce; if they still have their skin on, brown them first.
Garlic
If you over-brown the garlic – as I often do, especially when chatting to friends and drinking more than my fair share of the prosecco – chuck it out and start again: it is not worth ruining the dish with bitter garlic.
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