The Olive Bin

Oregano Peach Chicken

Preheat the oven to 375 degrees. In a large sauté pan, heat the olive oil to medium/high. Add the onion, garlic, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize. Place the chicken thighs in a lightly greased baking dish. Pour the peach sauce over the chicken, spreading the peaches over the chicken evenly. Bake for 1 ½ hours, or until tender and cooked through. Remove from oven and pour the liquid in the pan into a small saucepan. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes. Pour the sauce back over the chicken, evenly coating. Serve over rice or quinoa.
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Ingredients

2 T of The Olive Bin's Oregano Olive Oil

1 small sweet onion, sliced thinly

2 cloves garlic, minced

11/2 tsp salt

1/4 tsp pepper

3 peaches, pitted, sliced

1/4 C honey

3/4 C of The Olive Bin's Peach White Balsamic Vinegar

10 chicken thighs, skin removed

Sprig of rosemary, for garnish (optional)

Directions

  1. Preheat the oven to 375 degrees.
  2. In a large sauté pan, heat the olive oil to medium/high. Add the onion, garlic, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes.
  3. Add the peach slices to the pan and sauté with the onion for another 5 minutes.
  4. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize.
  5. Place the chicken thighs in a lightly greased baking dish. Pour the peach sauce over the chicken, spreading the peaches over the chicken evenly. Bake for 1 ½ hours, or until tender and cooked through.
  6. Remove from oven and pour the liquid in the pan into a small saucepan.
  7. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes. Pour the sauce back over the chicken, evenly coating. Serve over rice or quinoa.

Additional Info

Or substitute Tuscan Herb Olive Oil

Associated Products

Oregano White Balsamic Vinegar
Oregano White Balsamic Vinegar
Buy This Product
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Peach White Balsamic
Peach White Balsamic
Buy This Product
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Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
Buy This Product
View More Recipes
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