Peach Glazed Chicken


2-3 lb skinless chicken thighs or drumsticks

1 1/2 Tbsp canola oil, divided

1/4 C finely chopped sweet onion

1 tsp minced fresh rosemary + some for garnish

1/3 C brown sugar

2 Tbsp apple cider vinegar

2 tsp Dijon mustard

1/2 tsp salt, divided

3 ripe peaches, pitted and chopped

1/2 tsp fresh ground pepper

2 cloves of garlic, finely chopped


1. Oven baked: This can be baked in the oven for 45 minutes covered at 400

F. Bake for an additional 15 minutes uncovered. Mix all sauce ingredients

(no oil) together and pour over chicken and bake.


1. Or stovetop method: Heat a large skillet over medium-high heat. Add 1

Tbsp of oil to the pan and swirl it around to coat the pan. Sprinkle

chicken with 1/4 tsp salt and pepper. Add chicken to the pan and cook for

about 10 minutes per side, or until cooked through and golden brown. Remove

chicken from skillet and set aside on a plate. Cover with foil to keep

warm.


2. Do not clean out the skillet, but add another 1 1/2 tsp of oil. Add

onion, garlic and rosemary; cook for 1 minute or until lightly golden,

scraping the bits from the bottom of the skillet as you stir. Add brown

sugar, vinegar, mustard, 1/4 tsp salt and peaches. Cook 12 minutes or until

peaches are softened.


3. Return chicken to the skillet and heat through, spooning sauce over the

meat. Serve chicken with peach sauce and rosemary garnish.

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