I got this recipe from my Cousin Karen back in 1996, when I spent a couple of wonderful and educational weeks staying with her and her husband Lubo at their home in Bratislava, Slovakia. I have modified it slightly here and there, but it still tastes as good as the original!
This is a nice simple, tasty, Summer dish that goes well with rice, noodles or potatoes. When peaches are out of season, this tastes just as good using canned peaches. If you don’t have fresh basil, a few shakes of dried will do (it will not be quite as fresh tasting, but when in a pinch…)
Ingredients (for 4 people):
- 4 chicken breasts, cut into large chunks
- 4 slightly less than ripe peaches or 1 large can of peach halves
- 1 large red onion
- A bunch of basil leaves (amount is up to you)
- Chicken stock (I make up a litre, but you do not need this much. Freeze the leftover stock in ice-cube trays for later use)
- Olive oil
1. Season some flour in a bowl with the salt and pepper. Coat the chicken breasts or cubes in the flour.
2. Make up about 1/2 – 1 litre of chicken stock. If using fresh peaches, skin, stone and slice into eighths (thickish wedges). Slice the onion into rings (not too thinly).
3. Heat a tablespoon or so of olive oil in a large, heavy bottomed pan and when hot, add the onion. Fry on a medium heat until starting to soften. Add the chicken and allow to brown on all sides. Add enough stock to cover the chicken.
4. Cook the chicken for about 15 minutes, then add the peaches. Simmer until the peaches are soft and the chicken is done.
5. Just before serving, roughly chop the basil and add to the dish. Stir in and then transfer everything to your serving dish. Decorate with a few sprigs of basil if you’re feeling artistic 🙂
6. Prepare the rice, couscous, noodles, boiled potatoes or whatever you want to serve it with, which the chicken is cooking, timing it so that both finish at the same time.