This isn’t exactly my take on the classic chicken and peach combination, but it’s something close to it and its finger lickin’ good for sure!
I have specifically mentioned the Dutch oven because you will need a pan with a thick base for the chicken to have a sticky glaze and for onions to caramelize. While your onions are cooking away, mix all your dry spices and coat the chicken with it. Make sure you save some spice mix for the peaches.
To get the maximum flavor into your chicken use the same skillet/ pan in which you’ve cooked the onions for cooking the chicken (make sure you’ve removed the onions). If you switch pans there’s a high possibility you will lose the flavors and that you won’t want. For the extra zing I add half cup white wine to the chicken, if you want you can skip this step as well.
Lastly, you will need to cook your peaches covered in the spice mix in the same pan as the chicken (now remove the chicken before you add the peaches). Once your peaches are soft and you’ve added your remaining ingredients (wine and balsamic vinegar) add your chicken and onions to the skillet.
It’s absolutely essential to cook your onions, chicken, and peaches together with the lid on so all the flavors are infused together. Serve this with plain rice or just a piece of bread it will taste good both ways and people will come back to you asking for the recipe!
Ingredients
- 2 onions, sliced
- 4 T olive oil, divided
- 2 T brown sugar
- 1 t cinnamon
- 1 t ground ginger
- 1 /2 t turmeric
- ½ t cayenne pepper
- 1 t kosher salt
- 8 bone-in, skin-on chicken thighs
- ¾ cups white wine, divided
- 4 peaches, halved and pitted
- ¾ cup white wine, divided
- 2 T white balsamic vinegar
- 1 handful basil, chiffonade
- 1 handful mint, chiffonade
Directions
- 1Heat your largest skillet or Dutch oven (12" or larger) and add 2 tablespoons of olive oil. Saute onions over medium heat until golden and soft, about 15 minutes.
- 2While the onions are cooking mix the next 6 ingredients in a small bowl. Dip each piece of chicken in the bowl, coating both sides. You should have some remaining spice mix to dip the peach halves in later.
- 3Remove the onions from the pan and set aside. Add the remaining 2 tablespoons of olive oil to the pan, turn the heat up to medium-high and add chicken skin-side down. Brown the chicken on both sides, flipping once. This will take about about 8 - 10 minutes. Add ½ cup white wine, bring to a boil and reduce heat to medium low. Cover and cook for 20 minutes. Remove chicken and set aside.
- 4Dip peaches in remaining spice mix and cook cut-side down for 5 minutes until they begin to caramelize. Push the peaches to the side and return the chicken to the pan, skin-side up in a single layer. Arrange the peaches on top of the chicken. Scatter the onions over the chicken and peaches and add ¼ cup more wine and 2 tablespoons of white balsamic vinegar. Cover and cook another 10 minutes. Remove the lid and cook another 5 minutes to reduce the sauce a bit.
- 5Plate the chicken, peaches and sauce on a large platter or individual plates and garnish with basil and mint.
