Prep 15 mins
Cook 45 mins
From Ontario Chicken Lover (Wing Magazine). The picture looked so scrumptious I had to try it. If you think it is strange, or you won't like this (as I thought) I would recommend trying this anyway. My girls gobbled it up, and my husband loved it as well. We served it with white rice.
- 4 skinless chicken breasts, bone-in or 8 chicken thighs
- 1⁄2 cup flour, seasoned with
- salt and pepper, to taste (remove and reserve 2 TBSP for sauce)
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 1 (28 fluid ounce) cansliced peaches
- 1 cup orange juice
- 3 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 teaspoon dried basil leaves or 2 tablespoons chopped fresh basil
- 1 teaspoon fresh ginger, minced
- 1 teaspoon nutmeg
- 1 -2 clove garlic, minced
- Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
- Heat oil in deep sided saute pan, until it is quite hot.
- Cook chicken, turning to brown evenly, about 3-5 minutes.
- Remove chicken to paper towel to drain.
- There should be 1 TBSP of oil in pan, if not, add a little more.
- Reduce heat to medium and whisk reserved peach and orange juices until smooth.
- Stir in remaining ingredients, bring to a boil, cook 3 minutes.
- Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
- Add peach slices and heat through.
This is great! Thanks so much for posting this recipe. My (picky) 3 year old son told me he wanted "chicken and peaches" for dinner so I searched Zaar and made your dish with chicken thighs. We both loved it. The chicken was so tender and the peaches a great idea! My son asked me when I could make this again for him. Very SOON! My advice to folks: don't skip the vinegar (we used Apple Cider vinegar), it really adds to the flavor! Served it with herb & garlic boxed rice pilaf. Now I've mixed it all up and can't wait to have the leftovers.
Pretty good! Thanks for sharing!
This is a great kids meal. There are tons of peaches and the sauce gets nice and thick from the flour on the chicken. I serve it over cous cous to mop up it up. With just a steamed green veggie, dinner is done.