Chicken with grilled peaches, pistachio mayonnaise and sweet and sour peppers
- July 2017
- Serves 6
- Hands-on time 1 hour 20 min, oven time 30 min
This Italian chicken dish, by Eleonora Galasso, is a true celebration of summery produce, colour and flavour. Simply-cooked chicken breasts are paired with sweet grilled peaches, a creamy pistachio mayonnaise and and velvety sweet and sour peppers – a showstopping dinner party main perfect for alfresco dining.
- 54.1g (6.3g saturated)
- 20g (11.4g sugars)
- 2 firm but ripe peaches, sliced
- 1 tbsp dried oregano
- 60g plain flour
- 1 tsp sea salt flakes
- Finely grated zest and juice 1 lemon
- 1/2 tsp freshly ground black pepper
- 4 British free-range skinless, boneless chicken breasts
- 8 tbsp extra-virgin olive oil
- 2 garlic cloves, whole, peeled
- 200ml dry white wine
For the pistachio mayonnaise
- 2 free-range egg yolks
- 1 tsp mustard
- 1 tsp white wine vinegar
- 200ml vegetable oil
- 50g unsalted pistachios, whizzed to a powder in a food processor
- Juice 1/2 lemon
For the sweet and sour peppers
- 4 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 2 each large red, yellow and green peppers, cored, deseeded and cut into thin strips (6 in total)
- 2 tbsp white wine or cider vinegar
- 1 tsp sea salt flakes
- Handful fresh sage leaves, sliced
- Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with baking paper and put in the bottom of the oven to heat up. Arrange the peach slices on the tray skin-side down. Bake for 30 minutes until browned. Remove from the oven, sprinkle with the dried oregano and set aside.
- For the pistachio mayonnaise, whisk the egg yolks with the mustard and vinegar in a medium mixing bowl. Add the oil little by little, whisking constantly for about 10 minutes until thick and pale in colour (see tip). Add the pistachios, lemon juice and some salt and pepper to taste, then whisk again.
- For the peppers, heat the oil in a large frying pan over a medium-high heat and fry the onion for 6-7 minutes until lightly browned. Add all the peppers and cook for 5 minutes, stirring, until softened. Add 200ml water and increase the heat. Cook for 15 minutes or until the veg caramelise, adding more water if the peppers look as if they’re about to dry out. Add the white wine/cider vinegar and cook for 5 minutes more. Season with sea salt and add the sliced sage leaves. Transfer to a serving bowl and set aside.
- Meanwhile, mix the flour, salt, lemon zest and pepper in a plastic food bag. Cut the chicken breasts into large slices, then put into the food bag and shake well until evenly coated in the seasoned flour mixture. Turn the oven down
to 140°C/120°C fan/gas 1.
- Warm the oil for a minute in a large frying pan over a medium heat, then add the garlic cloves and brown for a couple of minutes. Gently add the chicken. Cook for 2 minutes, drizzling with the lemon juice and turning carefully, until lightly golden (you may need to do this in batches).
- Transfer the chicken to a serving dish and put in the oven to keep warm. Add the white wine to the pan and bring to a boil over a high heat. Season with salt and pepper and bubble until reduced and syrupy, then remove the garlic cloves.
- Serve the chicken on a platter drizzled with the wine sauce and covered with the peach slices, with the pistachio mayonnaise and the peppers alongside.
If your mayonnaise starts to look a little greasy or like it’s about to split, add a splash of cold water and continue to whisk.
Make the mayonnaise up to 24 hours in advance and keep chilled. Whisk in a little oil to freshen before serving.
A lively, scented New Zealand or Chilean sauvignon blanc.
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