PEACH-GLAZED CHICKEN THIGHS
Yield: 3 servings
2 lg Ripe peaches 2 ts Olive oil
6 Chicken thighs 2 ts Honey
1/2 ts Salt 1 tb Red wine vinegar
1/4 ts Freshly ground pepper 2 tb Sliced scallion green
(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 to coat well.
Cover and let stand at room temperature for 2 hours or refrigerate for up
to 6 hours; return to room temp. before proceeding.
2. Preheat the oven to 350. 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 thighs 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
Serve with rice or pasta and garden vegetable salad.
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