Cooking with Rena Lee

Tips: Chunks of lean turkey or pork would also go well with this combination of flavors. The cooking time will remain the same.

Yield:4

INGREDIENTS:

2 slices	lean bacon, chopped
1 tbsp	sunflower oil
1 lb	skinned, boned chicken thighs, cut into 4 equal strips
1	garlic clove, crushed
6 oz	shallots, halved
8 oz	peaches, halved or quartered (if large) and pitted
1 tbsp	light brown sugar
2/3 cup	dry sherry
2 tbsp	plum sauce
2 cups	fresh chicken stock
2 tsp	cornstarch mixed with 4 tsp cold water
2 tbsp	chopped flat-leaf parsley. to garnish
	crusty bread, to serve

DIRECTIONS:

In a large, nonstick skillet, dry-fry the bacon for 2-3 minutes, until the juices run out. Remove the bacon from the pan with a slotted spoon, set aside, and keep warm.
In the same skillet, heat the sunflower oil and fry the strips of chicken with the garlic and shallots for 4-5 minutes, stirring occasionally, until well browned all over.
Return the bacon to the skillet and stir in the peaches, sugar, sherry, plum sauce, and stock. Bring to a boil and simmer for 20 minutes, or until the peaches have softened and the chicken is completely cooked through.
Add the cornstarch mixture to the skillet and cook, stirring occasionally, for a further 2-3 minutes, until the mixture has thickened.
Spoon the casserole onto warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruity gravy.