Chicken Thighs, Peaches, + Basil
SERVES 2
INGREDIENTS:
4 bone-in, skin-on chicken thighs (approx same size)
*Note: Can sub 2 boneless, skinless chicken breasts pounded to even thickness
1 tablespoon olive oil
salt & pepper
1/2 of a med/large Vidalia onion - chopped
3 cloves of garlic - minced
3-4 ripe peaches (a little give when you push on them, but not mushy) - cut into 1 inch thick slices
1 tablespoon balsamic vinegar
5-6 basil leaves - cut into strips (optional: 2 extra leaves for garnish)
EQUIPMENT NEEDED:
12 inch skillet that can go in the oven. We use a Lodge cast iron
DIRECTIONS:
Preheat oven to 400° F
About 2 hours before cooking, pat chicken dry with paper towels and salt with Kosher salt (we use Diamond Crystal). If you don’t remember, or don’t have time, 15 min with the salt will work a little magic!
Heat the skillet over high heat on the stove. Add olive oil and heat until it shimmers, but isn’t smoking. *If using chicken breasts add 1 tbsp of butter to pan.
Add chicken, skin side down. Cook for approx, 4 minutes or until golden brown. *If using chicken breasts, you’ll cook on both sides for 4-5 min to get them a little brown
Flip and cook for another 3-4 min. Remove chicken from pan and set aside. Chicken will not be done! *If using chicken breasts, you’ll cook on both sides for 4-5 min to get them a little brown. Same steps for either kind of chicken from here on out!
Turn heat down to medium and add onions and garlic. Add salt to taste. Stir and scrape up any brown bits from chicken (wooden utensils work best for this on a cast iron!). Cook for 2 min or until onions have softened.
Turn off heat. Add peaches, balsamic, and basil. Mix together.
Place chicken on top of peach mixture and place in oven for 20-25 min or until internal temperature of chicken reaches 165° F
Remove from oven; set chicken aside; stir peach mixture to make sure it’s the texture you like. If you want it to be more “saucy” you can stick it back in the oven for a couple more minutes. We like ours a little chunky,
Take pics and share with us on the gram! @frankiestestkitchen