Another recent contest win was a contest sponsored by Genji Marinades. This contest had a nice prize (gift certificate to Whole Foods), plus the added bonus that they used my own photo of the dish on the website when they published the recipe.
I like to combine fruit and herbs to create sweet and savory dishes. If you can't get the marinade, balsamic vinegar or another Asian ginger type dressing can be substituted.
Herbed Chicken with Ginger Stone Fruit
2 cups peeled and sliced peaches
1 cup sweet pitted cherries, halved
1/4 cup diced shallots
3 pounds bone in chicken pieces (legs, breasts, thighs)
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh chopped sage
2 tbsp fresh chopped rosemary
1 tbsp fresh chopped marjoram
1/2 tbsp fresh thyme
4 tbsp butter, chopped in cubes
Glaze - 3/4 cup Ginger Miso Dressing, 1/4 cup lemon juice
Preheat oven to 350. Combine peaches and cherries. Arrange on the bottom of a 5 quart baking dish. Sprinkle with shallots. Arrange chicken on top of carrots. Season chicken with salt, pepper, sage, rosemary, marjoram and thyme. Top chicken pieces with butter cubes.
In a medium bowl, combine glaze ingredients. Pour over chicken. Bake at 350 approx 1 hour or until chicken is golden brown.