This is a recipe that I wrote years ago, before I had my kids. I’ve made it a couple of times since then, but never wrote it down until today. It’s a great dish and is fairly easy to make. I’ve even done it with a can of peaches when I didn’t have fresh on hand. And choose whatever cut of chicken you enjoy the most. I’ve used chicken breasts and I’ve also used thighs, it’s good either way. Enjoy!
*Balsamic Peach Chicken
(serves 4. If you’re using thighs, plan on 2 per person)
-Season your chicken pieces well with salt and pepper and heat an ovenproof skillet* on medium high heat with some olive oil.
-Sear your chicken on both sides until golden brown and then set aside, (you’re not fully cooking them yet).
-Add a bit more oil to the pan, turn it down to medium and add one medium onion, thinly sliced. Season with salt and allow them to soften and brown a bit.
-Add two peaches that you’ve pitted and then sliced. Season with some sugar if they’re out of season and on the tart side. Allow them to soften a bit.
-Pour in 1/2 cup of balsamic vinegar and scrape the brown bits from the bottom of the pan. Add 1/2 cup of orange juice and 1/2 cup of chicken broth or stock. Season with 1/2 tsp of dried rosemary and 2 TB of light brown sugar.
-Stir well and nestle your chicken back in.
-Bake, uncovered at 350 for 30 minutes, or until chicken is cooked through.
-Remove your chicken and turn your burner on high. Allow the sauce to reduce until syrupy.
-Serve under a bed of Sour Cream Grits or Polenta (‘recipe’ follows) with your vegetable of choice. Garnish with fresh basil.
(If you aren’t serving this over something rich like the Sour Cream Grits, you should finish the sauce with a TB of butter to help round out the flavors.)
|Yes, I know, I know…it’s a sloppy picture.
Sour Cream Grits
(This is what I serve under all of my stews in the winter time and it’s perfect under the sweet and tangy sauce of this chicken dish)
-Cook your grits or polenta according to package instructions and stir in about 1/4 cup of sour cream per serving of grits.
(*if you don’t have an ovenproof skillet, wrap the handle of yours with foil 2X and it’ll be fine)