Chicken with peaches and basil

Chicken with Peaches and Basil

Here is a terrific meal for Shabbat. You are going to have to allow this to cook very slowly. This takes time but its well worth the effort.

This dish can be made in several different ways. One way is to grill the chicken and later add the grilled chicken to the pot. I normally make this dish in this manner in order to reduce the amount of fat that we eat. I am using a whole chicken in this recipe, but if you really want to get healthy, you can use chicken breasts. This will further reduce the fat content.

I simply sautéed the chicken in this recipe using a little oil. The chicken has a lot of oil so you do not need to use a lot. Remember that the amount of fat is being cut by the wine and a citrus. So even though there is more fat in this second recipe it’s really not that much greater then the first method. Either way, both recipes are great and both are worthy of a Shabbat Dinner.

If there is anything that Shabbat is about, it is our connection to our family. It is the one day of the week that we can all get together, forget about the problems of the world, all of our monetary problems and renew our ties with our family members. First we renew our ties with our spouses for without them we could have no family. Then with our children for what would our families be without them. Then to our parents and then in a larger sense to all of Israel which we are an integral part. Most importantly we remember what Hashem did. How he created all that we are, will be and could ever be. This Universe is His. He created it, into the Spiritual and in the Material Worlds. Remember the Sabbath and keep it Holy.

Chicken with Peaches and Basil


2 tbs. Extra Virgin Olive Oil
1 4 lb. Kosher Chicken, cut into 8 pieces
1 Carrot diced
2 stalks of Celery, diced
6 Shallots sliced
1 cup Kosher Israeli White Wine
2 cans sliced Peaches in a natural juice. (No Sugar added.)
Zest of One Lemon
Juice of One Lemon
1 cup fresh Basil Leaves, Chopped
1 cup Kosher Chicken Stock
A little Cornstarch and water as a thickener
Salt and freshly Ground Black Pepper to taste


In a large pot sauté the chicken over a low heat in the oil until lightly browned. This is going to take some time so go have a few cups of coffee.

After the chicken has lightly browned remove and set aside. Deglaze the pot with the wine, zest of lemon and the juice of lemon scraping the browned bits on the bottom of the pot. Add the basil, shallots, carrot and celery, chicken stock and bring to a boil. Add the sliced peaches along with it’s natural juice. Again bring to a boil. Add the chicken and reduce to a very low simmer. Cover and cook for about 1 ½ hours until the sauce is reduced by about half. Season with salt and pepper. Add a little cornstarch to thicken.

Serve with a fresh salad, some pasta, rice, or potato, green vegetable, a little fish, some Kosher Israeli Wine, Challah. Don’t forget to light the candles. Say a few Blessings and you all set.

Shabbat Shalom

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

You can find all the very best Kosher Recipes at Follow me there.

You can find all the very best Kosher Recipes at Like me there.


About the Author
Chef Ceaser has been a kosher chef for 37 years.
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