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Ingredientes
- 2 lrg Ripe peaches
- 6 x Chicken thighs
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 2 tsp Extra virgin olive oil
- 2 tsp Honey
- 1 Tbsp. Red wine vinegar [maybe balsamic vinegar would be good instead]
- 2 Tbsp. Sliced scallion green [parts only]
Direcciones
- 1. Peel and chop 1 peach and place in a medium bowl. Using a fork, mash the peach. Place the chicken thighs in the bowl and toss well to coat well.
- Cover and let stand at room temperature for 2 hrs or possibly chill for up to 6 hrs; let return to room temperature before proceeding.
- 2. Preheat the oven to 350 degrees. Remove the chicken from the marinade and pat dry with paper towels. Season the chicken with the salt and pepper.
- 3. In a large ovenproof skillet, heat the extra virgin olive oil over high heat. Add in the chicken, skin-side down, and cook till the skin is deep brown and crisp, about 5 min. Turn the thighs and place the skillet in the oven.
- Bake till tender, about 15 min.
- 4. Peel and slice the remaining peach. Remove the chicken thigh from the skillet. Pour off any fat from the pan and return the chicken to the skillet. Place over high heat till the chicken begins to sizzle. Add in the honey; toss to coat the thighs. Cook, stirring, till the honey begins to brown and stick to the bottom of the pan, about 1 minute. Add in the vinegar and peach slices. Stir to loosen the brown bits from the bottom of the pan and turn to glaze the chicken, about 1 1/2 min. Remove the thighs to a platter, place the peach slices in the middle and garnish with the scallion.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 659g | |
| Calories 832 | |
| Calories from Fat 459 | 55% |
| Total Fat 51.08g | 64% |
| Saturated Fat 13.18g | 53% |
| Trans Fat 0.59g | |
| Cholesterol 227mg | 76% |
| Sodium 1372mg | 57% |
| Potassium 1209mg | 35% |
| Total Carbs 44.93g | 12% |
| Dietary Fiber 5.5g | 18% |
| Sugars 40.07g | 27% |
| Protein 50.03g | 80% |
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