Everything's Ginger Peachy
So that, Mark, is how I am going to make this into a marinade.
4 tablespoons extra virgin olive oil
4 tablespoons peach or apricot brandy
4 tablespoons loose peach tea *
2 tablespoons chopped fresh ginger
juice of 1 lime (2 limes, if they aren't very juicy)
1 tablespoon honey
2 boneless, skinless chicken breast halves - about 8 ounces each
1 cup red wine
1 tablespoon demi-glace concentrate
1/2 cup crème fraîche
Place the olive oil, brandy, peach tea, ginger, lime juice and honey in a microwave-safe dish large enough to fit the two chicken breast halves. Microwave at high power for 30 seconds; stir to blend and microwave again for 30 seconds to 1 minute, or until just about to boil. Remove from the microwave and let cool to room temperature. Add chicken breasts and turn to coat. Let marinate for at least 4 hours, turning once.
Preheat the oven to 350°F.
Remove chicken from the marinade; place marinade in a saucepan. Scrape all tea and ginger bits from the chicken back into the marinade. Place chicken breasts on a lightly-oiled foil-lined baking sheet. Bake for 30-35 minutes.
While the chicken is baking, add the red wine to the marinade and bring to a boil. Reduce heat and let simmer until reduced by half. Strain and return the the sauce pan. Whisk in demi-glace and, when fully incorporated, add the crème fraîche. Remove from heat until ready to serve.
When chicken is done, let rest 5 minutes before slicing. Warm the plates and rewarm the sauce; whisk sauce well. Spoon a couple of tablespoons of the sauce onto each of 4 plates. Slice chicken and divide among the plates in a fan on top of the sauce. Drizzle with remaining sauce. Served immediately.
* I used TeaVivre's Sweet Peach Fruit Tea, which contains roselle, apple, peach, orange peel, and chrysanthemum.