SAN DIEGO — Late summer is so plentiful when it comes to fruits and vegetables and peaches say summer so well. Here is a perfect chicken recipe.
Peachy chicken
- 2 lbs. Chicken thighs, bone-in, skin on
- ¼ cup Flour
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 medium Red onion, cut in 8 wedges
- 2 Peaches, peeled and sliced or nectarines
- 6 Garlic cloves chopped
- 6 sprigs of Fresh thyme
- 1/3 cup Apple cider vinegar
- 1/3 cup Orange juice
- 1/3 cup Water
- 2 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ¼ cup Olive oil
Preheat your oven to 350°, combine the dredging ingredients flour, garlic powder and paprika. Heat a large skillet to medium high, add 3 tbsp.
Olive oil, season both sides of the chicken with salt and pepper and dredge in flour mixture, shake off excess, place skin side down and fry 6 to 7 minutes.
The chicken should be golden brown, turn, add the rest of the olive oil and fry for another 5 to 6 minutes. Remove the chicken from the pan, using the same pan sauté the onions and thyme with a pinch of salt just long enough to let soften.
Next goes in the garlic for a minute and then the peaches, you don't have to peel them, I just prefer to. Follow that with the OJ, cider vinegar, water, honey, and Dijon mustard, make sure the ingredients are mixed well.
Place the chicken skin side up on top and work down into the sauce. Place in the preheated oven for 15 to 20, longer if you're using thicker chicken thighs.
Remove from the oven and try to serve right away, I like to go with mashed potatoes putting the chicken on top and the sauce around the side, you could garnish with a sprig of thyme if you want to get fancy.
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