(Serves 4)
2 Tbsp. olive oil
1 tsp. butter
2 stalks celery, sliced
2 whole medium carrots, tops removed, cleaned and sliced
1 medium onion, coarsely chopped
2 large leeks, white parts only, sliced into rounds
1 tsp. minced fresh thyme
sea salt
pepper
4 tomatoes, coarsely chopped
2 peaches, sliced
4 split chicken breasts on the bone, skin on, or one whole chicken, halved or cut into parts
smoked paprika
Glaze
1/2 cup orange juice, or juice or 2 oranges
2 Tbsp. honey
2 Tbsp. Dijon mustard
Dash of hot sauce and/or a couple of dashes of Clucking Awesome, to taste
Preheat the oven to 375˚.
Heat olive oil and butter over medium heat in a skillet
Add the celery, carrots, onion, leeks and thyme.
Sprinkle with two pinches of sea salt and four grinds of black pepper.
Sauté for 5 minutes.
Stir in tomatoes and peaches and immediately shut off heat.
Place the chicken on top of the vegetables in a single layer.
Whisk together all the glaze ingredients in a bowl.
Brush on or spoon over chicken; you won’t need all of the glaze.
Season with a liberal sprinkling of salt, a grind of pepper and a pinch of smoked paprika for each chicken piece.
Cook for 45 to 50 minutes, basting every 15 minutes with the pan juices.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.
