When peaches are in season, we implore you to make this dish. It’s really that good.
Of course, this dish would still be wonderful using frozen peaches (that have thawed), but when fresh freestone peaches are in season, there is nothing better. They pair beautifully with the savory chicken. We love to serve it with a nice rice pilaf. Dinner perfection!
How to Prepare Braised Chicken and Peaches
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
The Ingredients You Will Need
If you can’t get your hands on freestone peaches, you can still carefully cut slices from clingstone, or go with frozen sliced peaches. Here’s everything you’ll need to have on hand:
For the Marinade
Peaches – Freestone are available during peak peach season. We get ours from The Peach Truck. You can also use thawed frozen peaches.
Oil – Extra virgin or olive oil.
Vinegar – Sherry vinegar is best, but white wine vinegar could work in a pinch.
Rosemary – Fresh is best.
Salt – Kosher, preferably.
Sugar – Granulated.
For the Chicken
Oil – Extra virgin or olive oil.
Prosciutto – Cut into strips.
Seasoning – Salt and pepper.
Chicken – We recommend skin-on, bone-chicken thighs, but boneless thighs or breasts will work, too. See NOTES.
Leeks – Washed thoroughly. You’ll just need the white and pale green parts.
Garlic – Minced.
Flour – All-purpose.
Chicken stock – Either stock or broth will work just fine. Homemade will put the dish over the top.
Capers – Non-pariel are best. They are the small ones.
Butter – Unsalted.
Fresh herbs – Thyme, oregano, and rosemary are all great choices, or a combination of them.
EXPERT TIP: We often mix together the marinade for the peaches in a medium-sized bowl, mix in the peaches, and then transfer it all to a large plastic baggie. It takes up less space in your refrigerator, but you can also just leave them in the bowl covered with plastic wrap. Give the peaches are stir every now and then while they are marinating.
Tips for Making Perfect Braised Chicken and Peaches
Choose the Right Chicken – Opt for bone-in, skin-on chicken thighs for the most flavorful and tender results in your braised dish. The dark meat holds up well to the braising process and adds richness to the dish.
Sear the Chicken – Before braising, sear the chicken thighs in a hot skillet to develop a golden-brown crust. This step adds depth of flavor and helps to lock in the juices, ensuring the chicken remains moist and succulent during the braising process.
Use Top-Notch Sherry Vinegar – The Sherry vinegar will add a tangy and complex flavor to the dish, so it’s important to use a high-quality vinegar for the best results. Look for a Sherry vinegar that has been aged and has a rich, nuanced flavor profile.
Utilize Your Broiler – After the chicken has braised in the broth in the oven, the top skin will lose some of its crispiness. For maximum taste and texture, while the sauce is reducing down on the stove, place the thighs under the broiler to get them extra crispy, but keep an eye on them. Don’t let the skin burn!
How To Serve
You can usually count on one to two chicken thighs per person.
This dish is excellent served with wild rice or a nice rice pilaf. But, it’s also wonderful over cooked pasta, too.
For the ultimate comfort dish, serve it over a bed of mashed potatoes.
EXPERT TIP: You’ll stir in the peaches after the sauce has reduced on the stove. If you add the peaches too soon, they will break down and begin to fall apart and lose their wonderful texture.
Other Amazing Peach Recipes to Try
Peaches are so versatile and loved by everyone. They are wonderful on their own, integrated into a scrumptious dessert, or also in a savory dish. Here is a collection of our favorite recipes that you will no doubt love, too:
Pan-Fried Pork Cutlets with Peaches
Grilled Peaches with Caramel Sauce
Caprese Salad with Grilled Peaches
Classic Peach Pie
Peach Cobbler with Lattice Topping
Southern Peach Crisp
These are all show-stoppers without a doubt, but, in the meantime, isn’t this dish calling your name?
This dish works on so many levels.
It’s a perfect Sunday dinner, but, it’s also so beautiful, it’s perfect for serving at a dinner party.
Seek out the freshest peaches available, and you’ll have a dish that you’ll be wanting to make time and time again. It’s simply amazing.
Ready to make the best chicken and peaches dish this side of Savannah? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Braised Chicken and Peaches
Equipment
- Oven-safe skillet or pot such as a Dutch oven or cast-iron skillet
Ingredients
For the Marinade
- ⅓ cup extra-virgin olive oil
- 2 tablespoon sherry vinegar
- 2 tablespoon rosemary fresh, chopped
- ½ teaspoon Kosher salt
- ½ teaspoon granulated sugar
- 3 large peaches pitted and sliced
For the Chicken
- 1 tablespoon extra-virgin olive oil plus a little more, as needed
- 2 oz prosciutto cut crosswise into thin strips
- 3 lbs chicken thighs skin-on, bone-in, about 4 to 5
- Kosher salt and freshly ground black pepper
- 2 leeks white and light green parts only, thinly sliced
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 3 cups chicken stock
- 2 tablespoon capers drained
- 2 tablespoon unsalted butter
- 2 tablespoon thyme fresh, chopped
Instructions
Marinate the Peaches
- Combine all of the marinade ingredients in a medium bowl and then stir in the peaches. Place in the refrigerator for at least 1 hour, or up to 24 hours.⅓ cup extra-virgin olive oil, 2 tablespoon sherry vinegar, 2 tablespoon rosemary, ½ teaspoon Kosher salt, ½ teaspoon granulated sugar, 3 large peaches
Prepare the Dish
- Position a rack in the center of the oven and preheat oven to 350°F.
- Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.1 tablespoon extra-virgin olive oil
- Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.2 oz prosciutto
- With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
- Brush oil all over the chicken and then season it with salt and pepper.3 lbs chicken thighs, Kosher salt and freshly ground black pepper
- Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
- Add the leeks and sauté until soft, about 4 minutes. Stir in the garlic and sauté for another 30 seconds.2 leeks, 3 cloves garlic
- Add the flour and cook, stirring for 1 minute.2 tablespoon all-purpose flour
- Meanwhile, remove the peaches from the marinade. Add the marinade to the skillet and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
- Add the stock, 1 teaspoon of salt, and ½ teaspoon pepper, and bring to a boil.3 cups chicken stock
- Arrange the chicken in the pot, skin side up, and 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 slightly reduced, about 10 minutes.
- Lower the heat to medium and stir in the capers, half of the cooked prosciutto, and peaches; cook until heated through.2 tablespoon capers
- Stir in the butter until it melts, then stir in 1 tablespoon of the thyme.2 tablespoon unsalted butter, 2 tablespoon thyme
- 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 remaining prosciutto and the remaining thyme
Video
Notes
Nutrition
NOTE: This was originally published April 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July 2024!
