The weather has been cooler here the last week, a welcomed reprieve from the record heat we’ve had this summer. With rain and crisper mornings, I found myself starting to crave fall comfort foods. Soups, slow braises, deep and flavorful sauces–they are all the things I turn to once autumn comes. At the same time though, I don’t feel quite ready to give up summer. Our garden is still bursting with all sorts of varieties of tomatoes, herbs, and greens. This dish seems to be perfect for this time of year, when fall is nearby but there is still summer left to enjoy.
You might wonder about this savory use of peaches, but paired with acidic tomatoes and bright herby basil, they turn standard chicken thighs into a rich and flavorful dish. Serve this one over polenta, with mashed potatoes, or along side some crusty bread. You will want something to soak up the extra sauce!
Summer Harvest Chicken with Peach, Tomato, & Basil
Prep time
Cook time
Total time
Serves: 4-6 servings
Ingredients
- Olive oil
- 2 lbs chicken thighs (boneless, skinless)
- Kosher salt and freshly ground black pepper
- 2 large shallots, sliced
- 2 peaches, pitted and sliced
- ¾ cup chicken bone broth
- 1 tablespoon peach preserves or jam
- 2 large heirloom tomatoes, cored and sliced
- ¼ cup basil, chopped
- ¼ cup pistachios, chopped
Instructions
- Preheat oven to 400 degrees F.
- In a large oven safe skillet or braising pan, add enough olive oil to lightly coat the bottom of the pan. Heat over medium high heat. Season chicken with salt and freshly ground pepper, then add to the pan once oil is hot. Sear on both sides until golden brown, about 2 minutes or so per side. Remove chicken from the pan and set aside.
- Add shallots to the pan and cook for about 5 minutes, until softened. Add in peaches, and cook, stirring, for another 5 minutes until, until shallots and peaches are starting to brown a bit in some spots. Add chicken broth, peach jam, and tomatoes. Bring to a simmer. Add chicken and any accumulated juices back into pan. Place in the oven and cook until chicken is completely cooked through, about 10-15 minutes (this will depend on the size and thickness of the chicken).
- Remove the chicken from the oven. Top with basil and pistachios and serve.
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