Peach Balsamic Rosemary Chicken Recipe

SUMMARY

This chicken is so easy to put together and is such an elegant combo of flavors. Fresh summer peaches and rosemary pair so well with a rich balsamic reduction that coats the chicken thighs and results in a tender, glossy, flavorful dish.

INGREDIENTS

  • 2 T. Avocado Oil
  • 1 Small Sweet Onion, sliced thinly
  • 4 Sprigs Fresh Rosemary, stems removed, chopped
  • 1 1/2 t. Coarse Real Salt
  • 1/4 t. Pepper
  • 3 Peaches, pitted, sliced
  • 1/4 C. Honey
  • 3/4 C. Balsamic Vinegar
  • 10 Chicken Thighs, skin removed

INSTRUCTIONS

  1. Preheat the oven to 375 degrees.
  2. In a large sauté pan, heat the avocado oil to medium/high. Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegarto the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize.
  3. Place the chicken thighs in a lightly greased baking dish. Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.
  4. Bake in preheated oven for 1 ½ hours, or until tender and cooked through.
  5. Remove from oven and pour the liquid in the pan into a small saucepan.
  6. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes.
  7. Pour the sauce back over the chicken, evenly coating.
  8. Serve.