Summer Peaches with Chicken and Crispy Prosciutto

Coat the chicken peaches with olive oil and salt. Combine the cajun seasoning, cayenne, and paprika, then coat the chicken pieces with this dry mixture. (You can let the chicken marinate for several hours or use immediately).

Roughly chop the prosciutto into ¼ inch pieces. Heat a pan with a little vegetable oil and fry the pieces over medium-high heat until crispy. Remove from pan and set aside; retain the cooking oils in the pan.

Add a little more oil to the pan if required and fry both sies of the chicken pieces until golden brown (about 2 minutes each side). Add the onion slices and garlic; remove any excess oil. Add the sherry, honey, prosciutto pieces, and plum jam (if using). Place a lid on the pan and bake at 350 F. for 15 minutes. If chicken mixture is too dry, add a little water or chicken stock. Remove pan from oven and add the peach slices. Bake another 15 minutes until chicken is cooked through. Place on serving dish and garnish with chopped parsley and a few thyme sprigs.