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!
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!