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 for a warmer weather meal, and peaches are definitely a summer fruit here.
Although in this recipe I used peach (all fruit) preserves, peeled, chopped peaches would work just fine I think. Just adjust the sweetness by adding a little brown sugar to the peaches, if not really nice and sweet fruit is available. Not too sweet though as you want this to be a savory meal mostly.
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, skin side up, turn to low and let simmer for about 10 minutes. Turn off stove and add the fish sauce. Stir to combine. Served over sugar snap peas or rice, this is a great and quick week night dinner! Yum ~
Joining Michael Lee West's Foodie Friday today
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