Rosemary Peach Balsamic ChickenPrint Recipe
- 2 TBSP Extra Virgin Olive Oil
- 1 small sweet yellow onion, sliced thinly
- 4 springs fresh rosemary, chopped
- 1 1/2 tsp coarse salt
- 1/4 tsp pepper
- 3 peaches, sliced
- 1/4 cup honey
- 3/4 cup balsamic vinegar
- 2 lb boneless, skinless chicken thighs
In a large braiser, heat the olive oil over medium-high heat.
Salute the onion, rosemary, salt and pepper for 4-5 minutes, or until the onion is translucent.
Add the peaches and saute for 5 minutes, stirring occasionally.
Add in the honey and balsamic vinegar and heat to a simmer. Simmer for 5 minutes.
Add in the chicken thighs, making sure they are covered with the sauce.
Cover and allow to simmer for 30 minutes.
Remove chicken from pan, strain out the sauce, and simmer in a small saucepan for 2-3 minutes, until slightly reduced.
Drizzle the sauce over the chicken and enjoy!