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
By August 9, 2013Published:
- Yield: 04 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
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.
- 1 pound boneless chicken thighs
- 4 large ripe peaches pitted and quartered
- 3 garlic cloves minced
- 2 sprigs thyme plus more for garnish
- 1/2 teaspoon honey
- 1 tablespoon ruby port (I used a port style Malbec)
- 1 tablespoon balsamic vinegar
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 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.
- 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.
- 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.
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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!
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