Braised Chicken and Peaches

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 645kcal

Author: Kris Longwell

This dish is amazing any time of the year, but, when peaches are at their peak, it is about as good as you will find. Seek out freestone peaches, if possible. It's a perfect Sunday dinner or serving guests at a dinner party.

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Equipment

Oven-safe skillet or pot such as a Dutch oven or cast-iron skillet

Ingredients

For the Marinade

⅓ cup extra-virgin olive oil
2 tablespoon sherry vinegar
2 tablespoon rosemary fresh, chopped
½ teaspoon Kosher salt
½ teaspoon granulated sugar
3 large peaches pitted and sliced

For the Chicken

1 tablespoon extra-virgin olive oil plus a little more, as needed
2 oz prosciutto cut crosswise into thin strips
3 lbs chicken thighs skin-on, bone-in, about 4 to 5
Kosher salt and freshly ground black pepper
2 leeks white and light green parts only, thinly sliced
3 cloves garlic minced
2 tablespoon all-purpose flour
3 cups chicken stock
2 tablespoon capers drained
2 tablespoon unsalted butter
2 tablespoon thyme fresh, chopped

Instructions

Marinate the Peaches

Combine all of the marinade ingredients in a medium bowl and then stir in the peaches. Place in the refrigerator for at least 1 hour, or up to 24 hours.
⅓ cup extra-virgin olive oil, 2 tablespoon sherry vinegar, 2 tablespoon rosemary, ½ teaspoon Kosher salt, ½ teaspoon granulated sugar, 3 large peaches

Prepare the Dish

Position a rack in the center of the oven and preheat oven to 350°F.
Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
1 tablespoon extra-virgin olive oil
Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
2 oz prosciutto
With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
Brush oil all over the chicken and then season it with salt and pepper.
3 lbs chicken thighs, Kosher salt and freshly ground black pepper
Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
Add the leeks and sauté until soft, about 4 minutes. Stir in the garlic and sauté for another 30 seconds.
2 leeks, 3 cloves garlic
Add the flour and cook, stirring for 1 minute.
2 tablespoon all-purpose flour
Meanwhile, remove the peaches from the marinade. Add the marinade to the skillet and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
Add the stock, 1 teaspoon of salt, and ½ teaspoon pepper, and bring to a boil.
3 cups chicken stock
Arrange the chicken in the pot, skin side up, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
Take the pot out of the oven, and turn the broiler on high.
Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and slightly reduced, about 10 minutes.
Lower the heat to medium and stir in the capers, half of the cooked prosciutto, and peaches; cook until heated through.
2 tablespoon capers
Stir in the butter until it melts, then stir in 1 tablespoon of the thyme.
2 tablespoon unsalted butter, 2 tablespoon thyme
Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
Garnish with the remaining prosciutto and the remaining thyme

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Skin-on, bone-in chicken thighs are delicious in this recipe, however, you can go with boneless, skinless thighs or breasts, too. Reduce the braising time to 20 minutes, or until an internal temperature reaches 165°F.

Leftovers will keep covered in the fridge for up to 5 days.

Nutrition