Chicken and Peaches

Name: Chicken and Peaches
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 177 milliliters chicken stock; 2 inches ginger, grated or minced; 2 teaspoons hot sauce (recommended: Franks Red Hot); 1 lemon, juiced; 2 Tbsps extra-virgin olive oil; 158 milliliters peach preserves; 4 peaches, pitted, thickly sliced or halved; 4 servings Salt and freshly ground black pepper; 1 shallot, chopped; 2 boneless, skinless chicken breast; 4 boneless, skinless chicken thighs; 2 Tbsps Worcestershire sauce

Chicken and Peaches is a gluten free recipe with 4 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 3g of protein, and 12g of fat. A mixture of chicken thighs, butter, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Watch how to make this recipe.

Heat a medium skillet with the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.

Ingredients you will need

Peach

Juice

Lemon

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat.

Ingredients you will need

Extra Virgin Olive Oil

Peach

Equipment you will use

Frying Pan

Cut the chicken breasts in half across the center of each breast to make 4 equal portions.

Ingredients you will need

Chicken Breast

Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Ingredients you will need

Chicken Breast

Salt And Pepper

Whole Chicken

Equipment you will use

Aluminum Foil

Frying Pan

Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Ingredients you will need

Worcestershire Sauce