Wine-Braised Chicken with Peaches
Made with crispy-skin chicken thighs and fresh peaches, this single-pot dish is a delicious summer twist on the French tradition of wine-braised chicken recipes. The chicken thighs are seared until crispy on the stove top before getting braised in white wine in the oven with peaches. As they bake, the peaches soften and meld into the flavorful chicken drippings to create a succulent sweet and salty sauce. Which white wine to choose for braising? For this recipe (or for any wine braised chicken recipe really), I almost always recommend using a…
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs, skin-on, bone-in
- 1 tsp salt
- 1 tsp fresh ground black pepper
- ¼ cup (34g) flour
- 2 tbsp (28.5g) unsalted butter
- 2 garlic cloves, peeled and minced
- 2 shallots, peeled and diced
- 1/3 cup (79ml) dry white wine
- 2 peaches, stoned and cut in wedges
- 2 tbsp (40ml) honey
- 2 tbsp almond slices
- 1 tbsp chopped fresh basil leaves
Instructions
- 1
Step 1 - 2 to 3 hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Place the flour in a shallow plate and roll each chicken thigh in flour to cover evenly. Set aside and let rest to near room temperature.
- 2
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 3
Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat and add the butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan.
- 4
Step 4 - Lower the heat to medium and add the shallots and garlic. Cook for about 5 minutes, stirring occasionally, until the shallots are tender and lightly caramelized.
- 5
Step 5 - Nestle the chicken thighs back into the pan. Pour the white wine into the pan (around the chicken pieces, not on top so the chicken skin remains crispy) and transfer the pan into the oven for 15 minutes (uncovered).
- 6
In a small bowl, toss the peach slices with the honey.
- 7
Step 6 – Take the chicken out of the oven, and scatter the peach slices around the chicken pieces. Transfer the chicken back into the oven for 15 more minutes (uncovered).
- 8
Remove from the oven and sprinkle the dish with almond slices and chopped basil leaves. Serve immediately.