Glazed chicken and peaches with cheese and bacon biscuits are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

1 tablespoon EVOO (extra-virgin olive oil), plus some for drizzling

2 slices smoky bacon, finely chopped

1 box of biscuit mix, such as Jiffy, or mix for 8 drop biscuits

⅛ teaspoon freshly grated nutmeg

1 cup shredded sharp yellow cheddar cheese

2 tablespoons butter

4 peaches, halved or thickly sliced

½ lemon

2 boneless skinless chicken breast halves

4 boneless skinless chicken thighs

Salt and pepper

1 shallot, chopped

2 inches of fresh gingerroot, peeled and grated or minced

¾ cup chicken stock

1/2 cup peach preserves

2 teaspoons hot sauce

2 tablespoons Worcestershire sauce

2 tablespoons fresh thyme leaves, chopped

To add a fancy but easy extra course, pair with Sweet Onion Potatoes Au Gratin.

Method:

Preheat the oven to the temperature called for in the package directions for the biscuits.

Heat a small skillet over medium-high heat with a drizzle of EVOO, about ½ teaspoon. Add the bacon and cook for 2 to 3 minutes until crisp.

Place the biscuit mix in a bowl and add the nutmeg. Continue to follow the package directions, then mix in the bacon, 1 tablespoon drippings, and form the biscuit dough. Then fold in half of the cheese, arrange the drop biscuits on a baking sheet, and top with a sprinkle of cheese.

Bake for 10 to 12 minutes, until golden. Remove from the oven to cool. While the biscuits bake, prepare the peaches and the chicken. Heat a skillet with the butter over medium heat. Add the peaches and the juice of the lemon half, then cook for 10 minutes or until tender and lightly golden.

Turn off the heat. While the peaches cook, heat 1 tablespoon of the EVOO in a large nonstick skillet over medium-high to high heat.

Cut the chicken breast pieces in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper.

Cook for 12 minutes, turn halfway through, transfer to a plate, and cover with foil. Add another drizzle of EVOO to the pan.

Add the shallot and ginger, then add the stock, peach preserves, hot sauce, and Worcestershire sauce. Season with pepper and cook for a couple of minutes over medium heat until the glaze is thickened.

Arrange the chicken and peaches on a platter, douse with the glaze, and garnish with the thyme.

Serve 1 piece of breast meat and 1 thigh per person. Pass the biscuits at the table.