Peach and chicken skillet dinner
This one-pot chicken skillet dinner is a tasty way to use peaches in a savory dish.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hours 10 minutes
- Yield: 4 1x
- Cuisine: New American
Ingredients
Scale
- 2 onions, sliced
- 4 T olive oil, divided
- 2 T brown sugar
- 1 t cinnamon
- 1 t ground ginger
- 1 /2 t turmeric
- 1/2 t cayenne pepper
- 1 t kosher salt
- 8 bone-in, skin-on chicken thighs
- 3/4 cups white wine, divided
- 4 peaches, halved and pitted
- 3/4 cup white wine, divided
- 2 T white balsamic vinegar
- 1 handful basil, chiffonade
- 1 handful mint, chiffonade
Instructions
- Heat 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.
- While 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.
- Remove 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 1/2 cup white wine, bring to a boil and reduce heat to medium low. Cover and cook for 20 minutes. Remove chicken and set aside.
- Dip 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 1/4 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.
- Plate the chicken, peaches and sauce on a large platter or individual plates and garnish with basil and mint.