The first peaches are hitting markets here in the Mid-Atlantic. They’re a revelation after the long winter. At once bright and sweet, peaches have enough acid and oomph to hold up to savory preparations and a long bake, and mingle with the flavors of golden seared chicken thighs beautifully.
Prep and Bake
Early peaches tend to be clingstones, so you’ll need to wrestle with the peach a bit to get it free. After that, you need only sear the chicken thighs, slice the peaches, put it all together, and let the oven do the rest. While the chicken bakes and the peaches get jammy, make the grain of your choice. This skillet chicken and peaches yields a fantastic pan sauce and you’ll want to capture every sweet, schmaltzy drop.
Add Herbs with Abandon
The chicken bakes with thyme and can be topped with more thyme leaves, chopped parsley or basil, or a smidge of tarragon, rosemary, or sage (a little goes a long way!).
Change It Up
This dish is inspired by my recipe for baked chicken and tomatoes, and can be a template for lots of savory/sweet creations. Plums, especially tart ones, can be swapped in for peaches. Likewise, apricots.
Go with Bone-In Chicken
Bone-in, skin-on chicken is best here. Both the bones and skin help keep the chicken moist while it bakes and simmers in the pan juices. By the end of cook time, the meat will be falling off the bone and super tender. Chicken breasts or boneless thighs, on the other hand, might dry out in the oven.
Batch Cooking and Planning for Leftovers
Though the skillet makes for a nice one-pan meal, this recipe does not have to be made in a skillet. To scale up, sear the chicken in a skillet, and bake in a 9 x 13-inch baking dish.
Chicken keeps well in the fridge for 2 days and can be covered and gently reheated in a 350 degree oven for 25 minutes.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt, plus more for sprinkling
- 1 teaspoon freshly ground black pepper
- 1 - 1 1/2 pounds bone-in chicken thighs (about 4 - 5 thighs)
- 4 medium shallots, peeled and halved
- 1/2 teaspoon fresh ground pepper
- 3 - 4 large kale leaves, cut into thin ribbons
- 4 cups thick-sliced peaches or nectarines (4 - 5 medium)
- 1- inch thick strips of lemon zest, optional, see note above
- 2 tablespoons fresh herbs, such as basil, parsley, thyme, or a little tarragon
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Preheat oven to 375 degrees. Sprinkle chicken with salt and pepper on both sides.
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Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until the skin is deep golden. Flip, and sear 3 minutes more. Add shallots when there's 1 minute of cook time left. Remove from heat.
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In the same skillet, carefully arrange kale ribbons around the pan, tucking them under the chicken, and then tuck peaches all over so they surround the chicken thighs. Sprinkle with sea salt and 1/2 teaspoon black pepper. Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the peaches are bubbly and jammy. Remove skillet from oven, cool briefly, and then top with fresh herbs.
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Serve with polenta, farro, or your grain of choice. Be sure to ladle plenty of pan sauce over top.
love the ingredients as always, peaches! A very nice choice, my chicken dishes can use some new ingredients, thank you!