Roast Chicken with Peach-Mango Sauce

  • Yield: servings


1whole chicken, about 4 to 5 pounds, giblets removed, thawed
-- Kosher salt and black pepper
1/2cup white cooking wine
5-- ripe firm peaches
1/2cup orange juice
1/2cup peach mango juice
1/3cup orange pineapple juice
1teaspoon cornstarch
2teaspoons water
1teaspoon Dijon style mustard
-- Watercress, for garnishing


Preheat the oven to 375 F. Rub the chicken all over with kosher salt , and black pepper. Set it on a rack in a roasting pan and pour the white cooking wine all over the chicken and roast for 1 1/4 hours. Meanwhile, peel the peaches: dip in boiling water for 30 seconds, then in ice to remove the skin. Cut them in half and remove the pits. Puree 2 peach halves with the orange juice and peach mango juice and orange pineapple juice flavors in a blender or food processor. Pour all the chicken fat from the roasting pan. Place the chicken in the pan, without the rack, and pour the orange and peach-orange mixture over it. Roast, basting occasionally with the sauce in the pan, for about 15 minutes longer, or until the chicken is cooked (lift it with a long 2-pronged fork: the juices that run out of the cavity should be clear). Also if The Meat thermometer registers 180 then chicken is done. Transfer the chicken to a carving board and keep warm. Skim all the fat from the sauce, and then set the pan over medium heat and bring to a boil. Blend the cornstarch with the water and stir into the sauce. Simmer, stirring, until thickened. Quarter the chicken. Warm the peach halves, then remove with a slotted spoon. Add the mustard to the pan and mix well. Stir this mixture into the sauce and taste. Pour the Orange Peach Mango sauce over the chicken quarters. Serve the chicken quarters with the peaches and garnish with watercress. Pass any extra Orange Peach Mango sauce with each serving. Serves 4: Prep time: 15 minutes, Cooking time: 1 1/2 hours