Skillet Chicken Thighs and Peaches
Ingredients
The chicken
-
1½
lb.
skin-on, bone-in chicken thighs
-
Kosher salt
to taste
-
2
tsp.
all-purpose flour
-
1
Tbsp.
extra-virgin olive oil
The vegetables and herbs
-
1
medium
red onion, sliced into 2"-thick wedges
-
6
cloves
garlic, coarsely chopped
-
4
sprigs
thyme, plus more for serving
The sauce
-
⅓
cup
apple cider vinegar
-
2
Tbsp.
Dijon mustard
-
2
Tbsp.
honey
-
1
Tbsp.
Worcestershire sauce
-
1
tsp.
freshly ground pepper
-
¼
cup
water
The fruit
-
1
lb.
bag frozen sliced peaches
Instructions
- Preheat the oven to 350°F.
- Pat the chicken thighs dry and season with kosher salt and all-purpose flour.
- Heat olive oil in a skillet and cook the chicken thighs skin side down until golden brown, then flip and cook the other side.
- Remove the chicken and cook the red onion in the same pan until softened, then add garlic and thyme.
- Add apple cider vinegar, Dijon mustard, honey, Worcestershire sauce, pepper, and water to the pan, then stir in the frozen peaches.
- Return the chicken to the skillet, skin side up, and transfer to the oven to bake until cooked through.
- Remove from oven and garnish with additional thyme before serving.
Nutrition Facts (estimated)
Servings
2–4
Calories
450
Total fat
25g
Total carbohydrates
25g
Total protein
30g
Sodium
300mg
Cholesterol
100mg
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