Roasted Chicken Thighs with a Peach and Shallot Chutney
A great topping over any main course, these peaches melt down with the sweetness of caramelized shallots for a savory take on fruit!
Setting the framework. I typically don’t recommend food based on a texture, but I’m going to throw this one out there (sorry health nuts)-I used a thigh here instead of breast to get that crispy skin! Not only does this provide a fantastic contrast to the soft chutney, but also gives the chicken a little shelf when plating, so the sauce doesn’t spill all over the rest of the meal. A great way to absorb flavors and give a great crunch to each bite!
Show off versatility. Unlike many peach recipes, here I’m not trying to play up the sweetness. Instead, similar to an apple sauce, I’m hoping to take on the flavors of thyme and buttery shallots, to give a rich sauce that falls farther on the savory scale than sweet. A peach is very absorbent, so this is easily accomplished, and only gets better the longer this simmers on the stove top. To mix it up, swap out the stock with a splash of white wine for a more decadent profile!
Enjoying your summer peaches? Try out a few of these other creations!
Peaches and Mint with a Creamy Lemon Goat Cheese Sauce
Baked Salmon with Peach Bruschetta
Jalapeno Peach Salsa with Chipotle Shrimp
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Roasted Chicken Thighs with a Peach and Shallot Chutney
Equipment
- Skillet with lid
- Baking Dish could use air fryer
- Kitchen knife
Ingredients
- 2 large Chicken Thighs
- 1 tsp Olive Oil
- 1/4 tsp Garlic Powder
- Salt and Pepper
- 2 tsp Olive Oil
- 1 tbsp Butter
- 1 medium Shallot
- 2 cloves Garlic
- 2 sprigs Thyme
- 1 medium Peach
- Stock
Instructions
- In baking sheet, arrange chicken thighs. Drizzle with olive oil, garlic powder, salt and pepper and bake, 350 for 40 minutes, until cooked thoroughly.
- Meanwhile, in skillet, heat oil and add chopped shallot.
- Stir until slightly tender, then add butter and garlic.
- When fragrant, add in diced peaches and half of the thyme. Stir well and place on lid until peaches cook down a bit.
- As they are cooking, use stock to create a mashed consistency.
- When sauce reached desired consistency, adjust salt and pepper and thyme per preference.
- Serve chutney over roasted chicken thighs, garnishing with remainder of the thyme. Enjoy!Great adding roasted potatoes or veggies to bake with the chicken, or served over pasta!
