French Fridays with Dorie: Chicken Thighs with Fresh Peaches

Chicken Thighs with Fresh Peaches

Thank goodness for another easy-peasy weeknight favorite from Around My French table.  This week’s selected recipe for French Fridays with Dorie, Duck Breast Chicken Thighs with Fresh Peaches, cooked up in less than half an hour and was the perfect way to unwind.

Last night was anything but… peachy keen.  In the summer, I find myself driving home into the sunset often.  The sky is always pretty, the colors are never the same one day from the other.   These are things I normally notice as I drive northwest.  Yesterday, I’m not sure if it was the sunset colors or the talk radio, or what – but I got a flat tire on the highway (PR#52).  I managed to pull over to the shoulder, and by the time I had gotten off the phone with roadside assistance and E, it was already dark.  Cars just flew by, making my little one shake in the process.  You would be surprised at the amount of cars that drive around with just one headlight.  Luckily, the gallant roadside attendant arrived in a towing truck that lit up the area around my car (and then some!), changed my tire quickly, and made sure I got back on the highway safely.  Moral of the story: get roadside assistance!

After making it back home, it was out of work clothes and into a housedress I pretended was the most fabulous caftan for an evening in, and set to work on those chicken thighs with fresh peaches.  Mindlessly stirring the chicken, having a big bowl cooked quinoa ready, and finishing the meal with  a coconut popsicle (made with leftover bread pudding sauce) all worked wonders for shaking off the mal rato, the bad time.

Since I worked with chicken thighs instead of duck breast, I took some liberties with the original recipe.  There’s a little more olive oil for cooking and flavoring the dish than what I would usually add – but that richness is needed!  Instead of smashing the garlic cloves, I minced them and let the little bits stick to the peaches. It’s very important not to let the garlic brown.  Two words: low heat.  My jet-lagged peaches were far from perfect, but cooking them revved up the flavors, especially with the garlic and thyme.  Which fruits do you think could be treated the same way?

Chicken Thighs and Fresh Peaches
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Chicken thighs were selected as a replacement to the original version's duck breast - they are the more flavorful part of the chicken. This recipe would be worth trying too with bone-in thighs.
Servings Prep Time
04 10minutes
Cook Time
20minutes
Servings Prep Time
04 10minutes
Cook Time
20minutes
Chicken Thighs and Fresh Peaches
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Chicken thighs were selected as a replacement to the original version's duck breast - they are the more flavorful part of the chicken. This recipe would be worth trying too with bone-in thighs.
Servings Prep Time
04 10minutes
Cook Time
20minutes
Servings Prep Time
04 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Set up a large sauté pan over medium high heat and add a tablespoon of olive oil. Season the chicken thighs with salt and pepper and cut them into bite size pieces. Cook the chicken until browned on the outside, at least ten minutes. Remove the chicken with a slotted spoon, and bring the heat down to medium low.
  2. Meanwhile, on a small pan, add a little olive oil, the minced garlic and a sprig of thyme. Turn the heat to medium low and stir a few times, allowing the oil to take on the flavors. The garlic should not brown. Add the peaches and coat them in the flavored oil. Season with a little salt and pepper. Let them cook for about five minutes or until golden.
  3. Add the white vinegar to the saute pan with the chicken drippings and whisk vigorously to dislodge the browned bits. Add the honey, port and balsamic vinegars and continue whisking until all ingredients are incorporated with the fat rendered by the chicken. Add back in the chicken thighs and accumulated juices, and coat the chicken in the glaze. Garnish with extra thyme leaves, and serve with the garlicky peaches on the side.

French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table. Check out how the rest of the Doristas cooked up those delicious duck breasts with fresh peaches!  

Chicken Thighs with Fresh Peaches

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

20 Responses to “French Fridays with Dorie: Chicken Thighs with Fresh Peaches”

  1. August 9, 2013 at 7:30 am #

    Ugh, what a nightmare…glad you made it home safe and sound. And you were a good sport for making dinner after that ordeal. I would have had a sandwich and called it a night!!! Love your substitution of chicken…great idea.

  2. August 9, 2013 at 7:53 am #

    Ugh – sounds like an aggravating evening.

    Yes, I was surprised at how this treatment improved my very sad and hard peaches (although, I did let them simmer until they were softened). Chicken and peaches sounds pretty good to me!

  3. August 9, 2013 at 2:30 pm #

    kudos for still having made this recipe after such a horrid night. I hope your little one felt much better after dinner.

    • Adriana
      August 9, 2013 at 2:47 pm #

      I have a compact car – and it was a little one compared to the trucks that drove by so fast. Every time someone passed by the shoulder at high speed, my car vibrated. Those were the longest 40 minutes I have gone through in a while.

      I truly appreciate your concern, Ayu.

  4. August 9, 2013 at 3:29 pm #

    I think I would like this recipe with the chicken breasts too. I am not really fond of
    duck, and chicken is very tender. Happy that you made it home in one piece to enjoy
    your lovely dinner.

  5. August 9, 2013 at 7:36 pm #

    Adriana, So sorry about your tire. I’m not sure I would have wanted to go home and cook after that. Kudos to you! Your chicken looks so tasty…I’m sure it was delicious with the sauce and peaches.

  6. August 9, 2013 at 7:47 pm #

    I think I would like this with chicken thighs but that will have to wait as I still have two more pieces of duck in the fridge and right now I’m all about it. This sauce is fantastic so I can’t think of anything it won’t favor.

  7. August 9, 2013 at 7:51 pm #

    Your chicken with peaches looks delicious – a reward for a hard day. I really want a coconut popsicle!

    • Adriana
      August 10, 2013 at 10:38 pm #

      Those are relatively easy to make, Gaye. I linked the Martha Stewart recipe for coconut creme anglaise. The popsicles are not too sweet – and perfect for summer in AU in a few months.

  8. August 10, 2013 at 11:56 am #

    What a frustrating experience! Roadside assistance is a must.

    I love the idea of chicken thighs with this – they have great flavor, and the peaches would be a terrific addition.

    When I was making this I kept thinking that this was so much better than some of the Rachel Ray 30 minute meals, and was done in 20 minutes!

  9. Norma - Platanos, Mangoes and Me!
    August 10, 2013 at 7:24 pm #

    Glad all worked out for you and the meal is a real treat. Love the use of fruits in main courses.

    • Adriana
      August 10, 2013 at 10:26 pm #

      I have to come up with a savory mango recipe before the season wraps up. Any ideas?

  10. August 10, 2013 at 9:45 pm #

    Sigh, what a day, Adriana. Subbing chicken thighs for duck was a great idea. Isn’t it surprising that this is such a fast dish? I have to say that you are too young for a house dress, unless you are bringing back that fashion from the 50s. That made me laugh.

    • Adriana
      August 10, 2013 at 10:25 pm #

      LOL… not a housedress in the literal sense/50s fashion. I have a couple of well worn sundresses that come out when it’s too early for PJs. I still have a decade or two before I actually buy my Jackie Collins collection caftan and matching turban. 🙂

  11. Mary Hirsch
    August 11, 2013 at 10:54 pm #

    I gotta give your credit for even attempting to make this week’s FFWD recipe. And, it came out looking great. I thought this sauce was so delicious so am glad you tried it with another meat. Chicken is on my menu more often than duck. Although I loved this week’s duck, I probably would be just as happy with chicken. I have started making a good amount of guinoa at the beginning of the week so I have it on hand. No matter how much of it I eat in seven-days time, I swear there is always some left over. That stuff grows. I know it does, Glad you got your tire fixed even though it caused some angst. And, yes, I do have roadside assistance. In the states, it’s AAA.

  12. August 12, 2013 at 7:51 pm #

    how fantastic!! I’m doing this for my make-up recipe, just with game hens instead of duck… 🙂 Cant get a duck around here to save a life! 🙁

  13. Adam
    August 22, 2013 at 12:59 pm #

    I may have to go find some stone fruit…

  14. September 7, 2013 at 6:21 pm #

    I adore sweet and savory combinations, so this sounds right up my alley. Also, if you haven’t tried, Grilled Peaches are a must!

  15. September 10, 2013 at 7:49 pm #

    That looks great with chicken thighs – I will have to give that a try!

Trackbacks/Pingbacks

  1. Chicken and Pumpkin Green Curry - Great Food 360˚ - October 29, 2014

    […] One of Eduardo’s favorite cookbooks is Tyler Florence’s Stirring the Pot.  Two recipes he made while on vacation were standouts:  the veal piccata and this chicken and pumpkin green curry.  The original recipe calls for braising duck and pumpkin in coconut milk, ginger, and cinnamon and then combining it with green curry paste, cilantro and lime juice.  Since duck is not easily found at Puerto Rico supermarkets, he swapped it for boneless skinless chicken thighs.  This is a tried and true substitution: chicken thighs are gamey enough to stand to sweet flavors. […]

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