Description
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.
Ingredients
Scale
- 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
Instructions
- 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.