Braised Chicken and Peaches
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
645 kcal
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Course
Main Course
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Cuisine
American
Braised Chicken and Peaches
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This dish is amazing any time of the year, but, when peaches are at their peak, it is about as good as you will find. Seek out freestone peaches, if possible. It's a perfect Sunday dinner or serving guests at a dinner party.
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Ingredients
For the Marinade
- ⅓ cup extra-virgin olive oil
- 2 tablespoon sherry vinegar
- 2 tablespoon rosemary fresh, chopped
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 3 large peaches pitted and sliced
For the Chicken
- 1 tablespoon extra-virgin olive oil plus a little more, as needed
- 2 oz prosciutto cut crosswise into thin strips
- 3 lbs chicken thighs skin-on, bone-in, about 4 to 5
- Kosher salt and freshly ground black pepper
- 2 leeks white and light green parts only, thinly sliced
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 3 cups chicken stock
- 2 tablespoon capers drained
- 2 tablespoon unsalted butter
- 2 tablespoon thyme fresh, chopped
Instructions
Marinate the Peaches
- Combine all of the marinade ingredients in a medium bowl and then stir in the peaches. Place in the refrigerator for at least 1 hour, or up to 24 hours.
Prepare the Dish
- Position a rack in the center of the oven and preheat oven to 350°F.
- Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
- Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
- With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
- Brush oil all over the chicken and then season it with salt and pepper.
- Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
- Add the leeks and sauté until soft, about 4 minutes. Stir in the garlic and sauté for another 30 seconds.
- Add the flour and cook, stirring for 1 minute.
- Meanwhile, remove the peaches from the marinade. Add the marinade to the skillet and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
- Add the stock, 1 teaspoon of salt, and ½ teaspoon pepper, and bring to a boil.
- Arrange the chicken in the pot, skin side up, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
- Take the pot out of the oven, and turn the broiler on high.
- Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
- Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and slightly reduced, about 10 minutes.
- Lower the heat to medium and stir in the capers, half of the cooked prosciutto, and peaches; cook until heated through.
- Stir in the butter until it melts, then stir in 1 tablespoon of the thyme.
- Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
- Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
- Garnish with the remaining prosciutto and the remaining thyme
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- Skin-on, bone-in chicken thighs are delicious in this recipe, however, you can go with boneless, skinless thighs or breasts, too. Reduce the braising time to 20 minutes, or until an internal temperature reaches 165°F.
- Leftovers will keep covered in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
645kcal
(32%)
Carbohydrates
33g
(11%)
Protein
64g
(128%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
363mg
(121%)
Sodium
766mg
(32%)
Potassium
729mg
(21%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
1824IU
(36%)
Vitamin C
18mg
(20%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 33g | 11% |
| Protein | 64g | 128% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 363mg | 121% |
| Sodium | 766mg | 32% |
| Potassium | 729mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 1824IU | 36% |
| Vitamin C | 18mg | 20% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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