Rosemary Peach Chicken

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.

It’s utterly amazing. Just try not to stand over the pot and eat every single last bite of chicken and every drop of sauce. It is divine! 

How to Braise Chicken

Braising Chicken is a great way to make tender and flavorful meals, especially chicken thighs. It helps to tenderize tough meat, adds flavor that it absorbs from the braising liquid, and is also very forgiving. Its hard to mess up a braised meat!

• Basically, you start by searing the chicken to get a good color and crisp on the skin.
• Then deglaze the pan with some good juices – broth or wine are the best choices!
• Then nestle the meat back in the pan, add the lid, and let it work for a bit until the meat is tender, flavorful, and perfectly cooked.

For this particular recipe we are going to change things up a bit. Typically when you braise chicken you use a bone-in, skin-on recipe. But for this recipe we are using boneless, skinless chicken thighs. So we don’t want to sear them or they would stick like crazy.

Instead, we are going to sear our peaches and get some great caramelize flavor to the peaches as well as some nice crusty bits on the pan.

Then we degalze with honey and balsamic vinegar! Nestle the chicken back into the pan, wait 30 minutes and enjoy a seriously amazing meal that takes almost no work at all!

How to make braised chicken with peaches and rosemary

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

1. Heat a large braised over medium heat, and then sauté the onion, rosemary, salt and pepper for 4-5 minutes, or until the onion is translucent.
2. Add the sliced peaches and saute for 5 minutes, stirring occasionally.
3. Add in the honey and balsamic vinegar and heat to a simmer. Simmer for 5 minutes. Do NOT stir.
4. Add in the chicken thighs, making sure they are covered with the sauce.
5. Cover and allow to simmer for 30 minutes.
6. Remove the chicken from the pan, and simmer for 2-3 minutes, until slightly reduced.
7. Drizzle the sauce over the chicken and enjoy!