30 Minute Meal/ Weeknight Meals

Rosemary Peach Balsamic Chicken

Rosemary Peach Balsamic Chicken (The Gingered Whisk)
Wanna know something so fun? I was on TV last week!!! If you didn’t catch me gushing all about it on my instagram account, you should definitely check out the clip! Wini Moranville invited me to do a cooking segment on Great Day Iowa on KCWI. It was my first time ever on camera, and I was so nervous. But it was also so fun! If you want to check it out (and see what I made) check out the clip here!
Rosemary Peach Balsamic Chicken (The Gingered Whisk)
I am definitely having a love affair with fresh fruit + fresh herbs + awesome meat. I can’t stop pairing them together, and I am never disappointed! They just go together so well! Whatever this dish lacks in visual appeal (because lets be honest, its not winning any beauty contests), it makes up for about 80 times in taste. Chicken thighs braised until super tender in a sauce of honey and balsamic vinegar, studded with caramelized onions, fresh juicy peaches, and a handful of fresh and fragrant rosemary. Its utterly amazing. Joel and I literally stood over the pot and ate every single last bite of chicken and drop of sauce. It was divine!
Rosemary Peach Balsamic Chicken (The Gingered Whisk)

Rosemary Peach Balsamic Chicken

Print Recipe
Serves: 4 Cooking Time: 50 minutes


  • 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!

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