Chicken with Nectarines and Red Onions
This is a glorious, bright, fruity, tangy and colourful dish, perfect for summer entertaining: delicious, unusual and sure to impress hungry and discerning guests, and yet knocked together in minutes, cooked in one casserole dish and quantities easily increased to serve en-mass. Voila: dinner party perfection for a time poor chef! This also works really well with veal or pork so make use of the summer nectarines and knock yourself out! Note that I have used something called "pomegranate molasses" -it is essentially a syrup of reduced pomegranate: it is commonly used in Lebanese cooking, and now in American cuisine too, but is quite tricky to get hold of here. I bought mine on Amazon and it is well worth investing in. Replace with Balsamic Vinegar otherwise.
