Pan Roasted Peach Chicken

What You Need:

  • 3 tbsp olive oil
  • 2 large cloves garlic, crushed
  • 4 chicken leg quarters
  • 3 tbsp rosemary
  • 1 tbsp thyme
  • 1 tbsp salt
  • 2 tsp lemon pepper
  • 1 tsp ground black pepper
  • 1/4 cup balsamic vinegar
  • 4 peach pie peaches
  • 2 regular peaches (you can use all regular peaches is peach pie aren’t available)

What You Do:

  • Add olive oil to your pan (preferably cast iron) and heat to medium high
  • Season your chicken with all of the herbs and seasonings while you wait for your pan to heat up
  • Once the oil is hot, add the garlic and sauté for about a minute (careful not to burn the garlic)
  • Sear the chicken for 2-3 minutes each side (skin side first)
  • Once both sides are seared, turned the heat down to about medium low and add your balsamic vinegar
  • Cover the pan and simmer for about 5 minutes
  • Chop your peaches up while the chicken simmers (leave skin on)
  • Add peaches to the pan and cooked covered on medium for 45 minutes or until the chicken is cooked through
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2 Comments on “Pan Roasted Peach Chicken

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