Balsamic Peach Chicken
Outstanding with summer stone fruit, a simple glaze, and fresh basil. One skillet, 30 minutes, totally gourmet!
Ingredients
- 4 chicken thighs can be bone-in or boneless
- kosher salt and black pepper
- 2-3 Tablespoons olive oil
- 1/2 small red onion sliced
- 1/4 cup dry white wine
- 2-3 yellow peaches pitted and sliced
- 1/3 cup balsamic vinegar
- 2 Tablespoons chopped fresh basil plus more leaves for serving
Instructions
- Sprinkle both sides of the chicken thighs generously with salt and pepper.
- Warm olive oil in a large skillet set over medium-high heat. When hot, add chicken thighs. Cook on one side for 5-6 minutes, until golden brown, then flip and continue cooking until they are just cooked through. (The thickest part should be opaque and reach 165 degrees F on an instant read thermometer. If it’s taking a very long time for the chicken to cook, cover the skillet for a couple of minutes to make the thighs cook more quickly.) Remove chicken to a plate and set aside.
- Reduce heat to medium. Add the sliced onion and white wine. Scrape the bottom of the skillet to release any browned bits, then cook for 3-4 minutes until the onions are beginning to become tender and the liquid is mostly cooked off.
- Add sliced peaches to the skillet along with the balsamic vinegar and chopped basil. Simmer for another 4-5 minutes, until the peaches are tender.
- Reduce heat to medium-low. Return chicken thighs to the skillet and warm for 1-2 minutes, spooning the sauce over top. Serve right away with a garnish of extra basil leaves, if desired. Enjoy!
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Nutrition Estimate
Calories: 377 kcal, Carbohydrates: 13 g, Protein: 19 g, Fat: 26 g, Saturated Fat: 6 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 13 g, Trans Fat: 0.1 g, Cholesterol: 111 mg, Sodium: 103 mg, Potassium: 378 mg, Fiber: 1 g, Sugar: 10 g, Vitamin A: 333 IU, Vitamin C: 4 mg, Calcium: 22 mg, Iron: 1 mg