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You know when you make a recipe for the first time then you go right ahead and make it straight away again? Take chicken thighs, an oven proof skillet or casserole dish, great quality honey, a bit of white balsamic vinegar, a splash of white wine, some beautiful ripe summer peaches and a few sprigs of fresh thyme and in just under an hour you can create something magical. Adapted from a recipe in Diana Henry’s incredible book A Bird In The Hand you’ll want to serve this with lots of crusty bread to mop up the incredible, caramalised juices. Oh, and the rest of the bottle of wine you opened to make the sauce, as cold as you can get it.
This recipe was originally intended to be made with 2-3 sprigs of lavender, but I thought that would be a step too far for my less than adventurous boyfriend, hence the time. In other ingredient notes, I’ve made this a couple of times and I’m afraid this is the time to break out the nice bottle of white wine and your best pot of honey. I’m not saying the recipe did not work with £5 Ocado cooking wine and honey from a standard plastic squeezy, but this is a dish that was brought to a whole other level with a glug of a really nice white from the Loire and some of my From Field And Flower Spanish Orange Blossom Honey.
I’ve made this dish to serve two (this is one where leftovers simply just won’t work) but feel free to double it up if you think your dish can handle it – I’d not mess with the sauce ingredients, but I think if needed my trusty Le Creuset could handle an extra peach and pair of chicken thighs per person. If you’re after putting more green on the table, this could work with a green salad, and if you’re going gluten free so you don’t want to do bread, just some simple boiled new potatoes would also be delicious on the side for supper.
An easy, one pot roast chicken and peach dish with a delicious honey and thyme sauce. Perfect for summer evenings with lots of crusty bread to mop up the juices.
Extra Virgin Olive Oil
4 Skin On, Bone In Chicken Thighs
100ml (4 fl oz) Dry White Wine
2 tbsp Runny Honey
1 1/2 tbsp White Balsamic Vinegar (sometimes sold as White Condiment)
2 Ripe Peaches, quartered
Freshly Ground Sea Salt and Black Pepper
4 Sprigs Fresh Thyme
Pre-heat the oven to 190 degrees. Heat a generous splash of oil in a toughened, non-stick, oven proof shallow casserole dish, skillet or frying pan over a medium high heat. Once the oil is shimmering, add the chicken, skin side down until the skin has started to brown and crisp. Turn the chicken over so it browns a little on the bottom too, and remove it from the pan with a slotted spoon to a plate double lined with kitchen paper. Pour any excess oil from the pan, and return it to the heat.
Add the white wine and scrape any cooked on bits off the bottom of the pan. Let the wine bubble away until it has reduced by about half, then whisk in 1 tbsp of honey and 1 tbsp of white balsamic vinegar.
Return the chicken thighs to the pan skin skin side down, then flip them over to make sure they’re well coated in the sauce. Nestle the peaches between the chicken, and drizzle each peach with a little more oil.
Whisk together the remaining honey and vinegar, and drizzle over the chicken. Season the pan with salt and pepper, and nestle the thyme sprigs around the chicken.
Roast for 35 to 40 minutes until the juices from the chicken run clear if you poke them with a sharp knife, their skins are burnished and the peaches are slightly caramelised.
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