Chicken and Peaches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 822
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 75
- Cholesterol
- 309
- Sodium
- 1541
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 tablespoons butter
4 peaches, thickly sliced or halved
1/2 lemon
1 1/2 tablespoons EVOO
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot
2 tablespoons Worcestershire sauce
Directions
- Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
- While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.