Best 4 Savory Peach Chicken Recipes

BRAISED CHICKEN & SAVORY PEACHES

Steps:

• Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for 1 hour, and up to 24 hours. (After marinating, you can refrigerate them for up to 1 day).
• Position a rack in the center of the oven and pre-heat oven to 350 F.
• Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
• Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
• With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
• Season the chicken lightly on all sides with salt and pepper.
• Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
• Turn the heat down to medium-low. Pour off all but 1 tablespoon of fat from the pot and then add the leek(s) and garlic.
• Cook, stirring often, until beginning to soften, about 5 minutes.
• Add the flour and cook, stirring for 1 minute.
• Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
• Add the stock, season lightly with salt and pepper, and bring to a boil.
• Arrange the chicken in the pot, skin side up, and return to a boil, and then transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
• Take the pot out of the oven, and turn the broiler on high.
• Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
• Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about to half - about 10 minutes.
• Lower the heat to medium and stir in the capers and peaches; cook until heated through.
• Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
• Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
• Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
• Garnish with the prosciutto and the remaining tarragon leaves.

SWEET 'N' SAVORY PEACH CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, fry chicken in oil until browned on all sides. Transfer to a greased 13-in. x 9-in. baking dish., In a small bowl, combine the orange juice, vinegar, honey and parsley; pour over chicken. Cover and bake at 350° for 40 minutes. , Uncover; add peaches. Bake 5-10 minutes longer or until chicken juices run clear and peaches are heated through.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.