Roasted chicken with peaches

https://www.lodgecastiron.com/blogs/recipe/peach-barbecue-chicken?srsltid=AfmBOop0STFhDmL1nV2_JEYYHkErtE0i6frcNF6fXEZudccyuezUAvuh

https://www.instagram.com/p/DMdMOaauFDz/?img_index=3&igsh=MWtrdzFvM2U2d2prdw%3D%3D

If I had to choose a fruit that takes me to summer, without a doubt I would pick the peach. And if you ask me for an easy, hassle-free dish, I would choose barbecue chicken. In this recipe for roast chicken with peaches, we’re joining forces and cooking the chicken on the barbecue, with the peaches, using them as a side instead of the classic potatoes, and turning them into a wonderful sauce. A true delight that makes me reluctant to say goodbye to a season I love!

Vine-ripened peaches, so sweet and fleshy, I adore. And when the Calanda peaches arrive, it’s not only a joy at home, but it lets me stretch a few more weeks of summer feeling. I usually peel some and freeze them in wedges; that way they’re ready to add to any recipe or to the breakfast smoothie, and I still feel summer at home, even if it’s autumn or early winter!

As for the chicken, I think it’s one of those meats that transform wonderfully when they are cooked on a grill or barbecue, whether on the grate, in a tray or in a cast iron Shallow Casserole. Thanks to the high temperatures that iron reaches and its fantastic heat retention, sealing so quickly and so well, the flavor improves so much it seems like a different food.

An excellent example of that is this barbecue chicken, a chicken recipe in a casserole that works great cooked in the Lodge dual-handle cast iron skillet, an all-purpose piece that allows you to to combine the virtues of grill cooking with those of the cast iron Shallow Casserole. Because of its construction and depth, in addition to being ideal for frying, it’s perfect for preparing any recipe and, especially, for roasting. A true display of versatility, ideal for cooking on the barbecue this roast chicken with peaches that will have you licking your fingers. Are you in?

Ingredients

• 4 whole bone-in chicken leg quarters (thigh with drumstick)

For the brine

• 4 cups water
• ¼ cup salt
• ¼ cup brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon whole peppercorns
• 1 bay leaf
• 1 sprig fresh rosemary

For the barbecue sauce

• 2 tablespoons extra virgin olive oil (AOVE)
• 1 yellow onion, finely chopped
• 6 garlic cloves, finely chopped
• 4 peaches (peeled, pitted and sliced)
• ½ cup ketchup
• ¼ cup apple cider vinegar
• ½ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 teaspoons sweet-and-smoky or sweet smoked paprika
• ½ teaspoon cayenne (optional)
• A little chicken stock, to thin the sauce if necessary (¼ or ½ cup)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Preparation

1. In a large bowl put all the brine ingredients. Stir well so the salt and sugar dissolve; you can do this with a fork or using a sauce whisk.
2. Place the chicken leg quarters in the bowl with the brine so they are covered. Cover the bowl and refrigerate for a minimum of 4 hours (you can do this before going to bed and leave it overnight).
3. Preheat the barbecue to medium-high heat and brush the grates with a little oil
4. Remove the chicken from the brine, pat dry with paper towels and season with salt and pepper to taste.
5. Place the chicken on the middle grate, close the barbecue lid and leave for 5–7 minutes. Turn all pieces over and leave again for 5 to 7 minutes with the barbecue covered.
6. After that time, move the chicken to the upper grate of the barbecue.
7. Now place the Lodge dual-handle cast iron skillet on the barbecue, on the middle grate, and let it heat for about 5 minutes.
8. Add the oil and add the onion. Cook until it softens, add the chopped garlic and stir to combine.
9. Add the peaches and let them cook until they begin to break down, stirring occasionally.
10. Stir in the ketchup, the vinegar, the brown sugar, the honey, the mustard and the paprika. If you’re using cayenne, add it now as well. Stir well so all the sauce ingredients come together and let it simmer until it thickens and starts to bubble (about 10 minutes).
11. Smash some of the peach slices and stir so they incorporate into the sauce.
12. Add the stock (if needed) and stir to mix it into the sauce.
13. When the sauce starts bubbling again, place the chicken in the skillet so it’s covered. Lower the heat and cook the chicken for a few minutes until done (internal temperature should be 74º C).
14. At this point, remove the chicken from the pan, place it back on the grill (skin side down), and let it cook until the sauce starts to caramelize and the edges are golden and crispy. Flip the thighs to finish cooking them on the other side. You should have them, more or less, about 3-5 minutes per side.
15. Place the chicken in the skillet and remove the skillet from the barbecue. Sprinkle with the chopped basil or parsley on top and serve immediately.