Spicy Peach Skillet Chicken
The perfect easy, budget-friendly dinner paired with L'Ecole No 41 Chenin Blanc. Makes a weeknight dinner special.
Ingredients
- 6-8 chicken thighs, bone-in, skin-on
- Kosher sea salt and freshly ground black pepper
- 1-1/2 tablespoons extra virgin olive oil
- 1 medium white onion, sliced into 1/4-inch thick wedges, cutting through the root end
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 3/4 cup no-sugar-added peach preserves
- 1 tablespoons Tamari or low sodium soy sauce
- 1-1/2 cup frozen peaches, or 2 fresh peaches, if in season, cut into fourths
- cilantro, basil, or mint leaves for garnish (optional)
Instructions
- Dry the chicken thighs well with paper towels. Season both sides with salt and pepper.
- In a large heavy skillet (I used a cast-iron skillet), heat the olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes each side. Transfer the browned chicken to a plate and set aside.
- Reduce the heat to medium-low. Add the onions to the skillet, season with salt, and cook for about 8-10 minutes. Add the red pepper flakes and sauté for 30 seconds. If using frozen peaches add them now. Pour in the wine and vinegar, stir to deglaze the pan. Bring to a simmer.
- Add the Tamari and peach preserves, stir to combine. Add the chicken thighs back to the skillet (and fresh peaches here if using fresh vs. frozen). Turn the chicken to coat them with the sauce. Bring to a simmer and then reduce heat to low, cover the skillet and cook for 30 minutes or until chicken is cooked through (175 degrees F).
- Serve with Jasmine rice ( I like Trader Joes frozen Jasmine rice microwave packets). Top the rice and chicken with optional herb leaves.