The Olive Bin

Oregano Peach Chicken

Preheat the oven to 375 degrees. In a large sauté pan, heat the olive oil to medium/high. Add the onion, garlic, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize. Place the chicken thighs in a lightly greased baking dish. Pour the peach sauce over the chicken, spreading the peaches over the chicken evenly. Bake for 1 ½ hours, or until tender and cooked through. Remove from oven and pour the liquid in the pan into a small saucepan. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes. Pour the sauce back over the chicken, evenly coating. Serve over rice or quinoa.
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Ingredients

2 T of The Olive Bin's Oregano Olive Oil

1 small sweet onion, sliced thinly

2 cloves garlic, minced

11/2 tsp salt

1/4 tsp pepper

3 peaches, pitted, sliced

1/4 C honey

3/4 C of The Olive Bin's Peach White Balsamic Vinegar

10 chicken thighs, skin removed

Sprig of rosemary, for garnish (optional)

Directions

  1. Preheat the oven to 375 degrees.
  2. In a large sauté pan, heat the olive oil to medium/high. Add the onion, garlic, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes.
  3. Add the peach slices to the pan and sauté with the onion for another 5 minutes.
  4. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize.
  5. Place the chicken thighs in a lightly greased baking dish. Pour the peach sauce over the chicken, spreading the peaches over the chicken evenly. Bake for 1 ½ hours, or until tender and cooked through.
  6. Remove from oven and pour the liquid in the pan into a small saucepan.
  7. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes. Pour the sauce back over the chicken, evenly coating. Serve over rice or quinoa.

Additional Info

Or substitute Tuscan Herb Olive Oil

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