The Seasoned MomPeach Chicken
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Ingredients
Serves 4- ½ teaspoon minced fresh rosemary
- ¼ cup finely chopped sweet onion
- 2 tablespoons apple cider vinegar
- 3 medium ripe peaches, (pitted and chopped (peeling is optional) (about 2 cups total))
- Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil
- 1 lb. boneless, skinless chicken thighs
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt, (divided)
- ⅓ cup packed light brown sugar
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons vegetable oil, (divided)
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Steps
- Step 1
Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Season the chicken with ¼ teaspoon salt and pepper.
- Step 2
Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
- Step 3
Do not clean out the skillet, but add another 1 ½ teaspoons of oil. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
- Step 4
Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches. Reduce the heat so that the sauce is at a gentle simmer. Cook until the peaches soften and release their juices, about 10-12 minutes. Stir frequently, continually scraping the browned bits from the bottom of the pan to incorporate them into the sauce.
- Step 5
Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.
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Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Season the chicken with ¼ teaspoon salt and pepper.
Source: The Seasoned Mom
