Peachy Chicken Thighs ~

Oh yes, another chicken recipe.  I know, I know.... But, I really do like chicken thighs and easy recipes, so I played around and came up with this dish.  And I wanted something "summery", and peaches are just that.  Although in this recipe I used peach (all fruit) preserves, peeled, chopped peaches would work just fine I think.


6-8 bone in, chicken thighs (fat trimmed)
1/2 cup white wine
1/2 cup peach preserve
3 cloves garlic, minced
2 T. fish sauce
3 T. olive oil
1 T. kosher salt
1 teaspoon freshly ground black pepper
1-2 T. fresh rosemary, rough chop


Prepare chicken:
Add chicken, rosemary, salt, pepper and 1 T. olive oil in a large bowl, stir to combine.


In a large skillet, heat olive oil on medium high heat.  Add 1/2 chicken thighs, skin side down and brown for about 2-3 minutes.  Turn chicken, and cook for an additional 2 minutes, remove chicken to a plate, set aside.  Repeat with the second half of the chicken pieces.  I do it in batches so the skin gets nice and golden brown.  Remove second batch of chicken to plate and set aside.  Take skillet off of heat and add garlic.  Stir and let garlic get golden, watching that it doesn't burn.  Place skillet back onto burner on medium heat, add wine, stir to deglaze.  Add peach preserve and stir.  Add chicken back into skillet, turn to low, cover and let simmer for about 10 minutes.  Turn off stove and add the fish sauce.  Stir to combine.  Serve over rice and a bed of red leaf lettuce.  Or just julienne the lettuce like I did this time.  Yum ~