Food & Wine, July 1987, 2 to 3 servings.

1. Peel and chop 1 peach and place in a medium bowl. Using a fork, mash the peach. Place the chicken thighs in the bowl and toss well to coat well. Cover and let stand at room temperature for 2 hours or refrigerate for up to 6 hours; let return to room temperature before proceeding.

2. Preheat the oven to 350 degrees. Remove the chicken from the marinade and pat dry with paper towels. Season the chicken with the salt and pepper.

3. In a large ovenproof skillet, heat the olive oil over high heat. Add the chicken, skin-side down, and cook until the skin is deep brown and crisp, about 5 minutes. Turn the thighs and place the skillet in the oven. Bake until tender, about 15 minutes.

4. Peel and slice the remaining peach. Remove the chicken thigh from the skillet. Pour off any fat from the pan and return the chicken to the skillet. Place over high heat until the chicken begins to sizzle. Add the honey; toss to coat the thighs. Cook, stirring, until the honey begins to brown and stick to the bottom of the pan, about 1 minute. Add the vinegar and peach slices. Stir to loosen the brown bits from the bottom of the pan and turn to glaze the chicken, about 1 1/2 minutes. Remove the thighs to a platter, place the peach slices in the middle and garnish with the scallion.