BRAISED CHICKEN & SAVORY PEACHES
This braised chicken & savory peaches dish is so flavorful and the tastes blend perfectly together. Really amazing anytime of the year, but especially good when peaches are at their height of flavor when they are in season. Incredibly delicious!
Provided by Kris Longwell
Categories Entree
Time 1h15m
Number Of Ingredients 19
Steps:
- Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for 1 hour, and up to 24 hours. (After marinating, you can refrigerate them for up to 1 day).
- Position a rack in the center of the oven and pre-heat 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.
- Season the chicken lightly on all sides with salt and pepper.
- Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
- Turn the heat down to medium-low. Pour off all but 1 tablespoon of fat from the pot and then add the leek(s) and garlic.
- Cook, stirring often, until beginning to soften, about 5 minutes.
- Add the flour and cook, stirring for 1 minute.
- Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
- Add the stock, season lightly with salt and pepper, and bring to a boil.
- Arrange the chicken in the pot, skin side up, and return to a boil, and then 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 reduced by about to half - about 10 minutes.
- Lower the heat to medium and stir in the capers and peaches; cook until heated through.
- Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
- 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 prosciutto and the remaining tarragon leaves.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES
Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
- Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
- Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
- If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
- Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.
ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER
A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 20m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
- In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED CHICKEN THIGHS WITH SAVORY MARINATED PEACHES
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F. Heat the oil in an 8-quart 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. Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate. Turn the heat down to medium low. Pour off all but 1 Tbs. fat from the pot and then add the leek and garlic. cook, stirring often, until beginning to soften, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, 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. 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 reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches; cook until heated through. Stir in the butter until it melts, then stir in 1 Tbs. of the tarragon and season to taste with salt and pepper. 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 prosciutto and the remaining tarragon leaves, and serve.
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