 to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer. data-pin-do=)
Braised Chicken & Peaches
July 11, 2021
I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 Servings
Ingredients
Peach Marinade
3 medium-ripe peaches pitted and sliced, diced, or cut into wedges
2½ tablespoons spiced dark rum, optional
1½ tablespoons fresh rosemary, finely chopped
Chicken
1 tablespoon extra-virgin olive oil plus a little more, as needed
1 ounce thinly sliced prosciutto, cut crosswise into thin strips
3 pounds bone-in, skin-on chicken thighs about 6 to 8
Kosher salt and freshly ground black pepper
1 - 2 medium leeks white and light green parts only, thinly sliced (about 1 cup)
3 cloves garlic, thinly sliced
2 tablespoons all-purpose flour
3 cups of the marinated peaches drained, with marinade reserved
Directions
Peach Marinade
1Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for 1 hour, and up to 24 hours.
Chicken
1Pre-heat oven to 350° F.
2Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
3Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes, transfer to a bowl and set aside.
4Add a little more oil, season the chicken lightly on all sides with salt and pepper.
5Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
6Turn the heat down to medium-low. Sauté the leeks and garlic, until beginning to soften, about 5 minutes.
7Add the flour and cook, stirring for 1 minute.
8Drain the marinade from the peaches and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
9Add the stock, season lightly with salt and pepper, and bring to a boil.
10Arrange 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.
11Take the pot out of the oven, and turn the broiler on high. Transfer the chicken, to a foil-lined rimmed baking sheet.
12Simmer 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.
13Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
14Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
15Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
16Garnish with the prosciutto and the remaining tarragon leaves.
Recipe adapted from How to Feed a Loon.
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