Ingredients: |
Ingredients: 8 boneless, skinless chicken thighs. If using bone in chicken thighs, you will need to cook a few minutes more.(about 2 pounds,)
1 ˝ teaspoons kosher salt
˝ teaspoon garlic powder
˝ teaspoon onion powder
˝ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons salted butter
2 ripe peaches, sliced (see Notes)
1 teaspoon brown sugar
1 handful fresh basil and thyme, chopped plus more for garnish (or other fresh herbs; see Notes)
|
Directions: |
Directions:Remove any excess fat on the chicken thighs and place them on a cutting board. Stir together the salt, garlic powder, onion powder, and oregano. Sprinkle the seasoning mix on all sides of the chicken thighs.
Add the olive oil to a large skillet and heat over medium-high heat. Place the chicken thighs smooth side down and cook until golden brown, about 6 to 8 minutes. Remove to a plate.
Reduce the heat to medium and add the balsamic vinegar and butter to the pan. Scrape the pan to pick up flavor bits, then add the peaches in a single layer and sauté for 1 to 3 minutes, until slightly softened (timing depends on the texture of the peaches).
Stir the brown sugar and herbs into the peaches, and return the chicken thighs with their juices to the pan. Cook for another 6 to 7 minutes until peaches are tender and chicken internal temperature is measured at least 165°F on a food thermometer. Remove from heat and rest 5 minutes before serving for maximum juiciness. Store leftovers up to 3 days refrigerated. |
This recipe for Chicken Thighs with Peaches is from