CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
- While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
CHICKEN WITH PEACHES
I first tried this delicious dish at my sister's house and was delighted when she shared the recipe with me. Peaches give ordinary chicken a sweet taste and pretty golden color.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken. , Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.
Nutrition Facts : Calories 692 calories, Fat 31g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 210mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 3g fiber), Protein 50g protein.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER
A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 20m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
- In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams
BYRDHOUSE SPICY CHICKEN AND PEACHES
This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.
Provided by SunnyByrd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
- Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.4 g, Cholesterol 110.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 6.8 g, Sodium 141.4 mg, Sugar 25.6 g
SAUCY CHICKEN AND PEACHES
A hearty dinner ready in just 20 minutes! Enjoy this tasty peach flavored chicken with rice.
Provided by Pillsbury Kitchens
Categories Entree
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 to 5 minutes, or until lightly browned. Turn chicken; cover and cook an additional 4 to 5 minutes or until chicken is for- tender and juices run clear. Remove from skillet; cover to keep warm.
- Meanwhile, drain peach syrup into glass measuring cup; add water to make 1 cup liquid. Stir in cornstarch, brown sugar, vinegar, soy sauce and basil.
- Pour liquid into hot skillet; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 330 mg, Sugar 21 g
CURRIED CHICKEN WITH PEACHES
I'm always looking for recipes I can prepare ahead of time. The chicken chunks bask for hours in snappy spices and seasonings, giving this recipe a lot of pizzazz...and the peaches round out the amazing flavors. -Heidi Martinez Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.
Nutrition Facts : Calories 423 calories, Fat 15g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 360mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 39g protein.
BAKED CHICKEN WITH PEACHES
This is an elegant main dish that can be served to company or any special occasion. It doesn't take a lot of preparation or time. It is not only easy and quick it serves up beautifully as well.
Provided by Barb G.
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preaheat oven to 350 degrees.
- Place chicken in a lightly greased 9x13 inch baking dish.
- Sprinkle with 1/2 cup of the brown sugar.
- Place peach slices over chicken.
- Sprinkle with the remaining 1/2 cup brown sugar, ginger,cloves and lemon juice.
- Bake at 350 degrees for 30 minutes, basting with the juices, or until chicken is cooked through and the juices run clear.
- FOR A SAUCE; mix 1/2 tablespoon cornstarch with 1/2 cup cold water; pour mixture into cooking juices,the mixture will thicken and become a sauce;Pour over chicken and peaches.
Nutrition Facts : Calories 338.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 91.2, Sodium 116.7, Carbohydrate 42.4, Fiber 1, Sugar 40.9, Protein 37
BRAISED CHICKEN & SAVORY PEACHES
This braised chicken & savory peaches dish is so flavorful and the tastes blend perfectly together. Really amazing anytime of the year, but especially good when peaches are at their height of flavor when they are in season. Incredibly delicious!
Provided by Kris Longwell
Categories Entree
Time 1h15m
Number Of Ingredients 19
Steps:
- Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for 1 hour, and up to 24 hours. (After marinating, you can refrigerate them for up to 1 day).
- Position a rack in the center of the oven and pre-heat oven to 350 F.
- Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
- Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
- With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
- Season the chicken lightly on all sides with salt and pepper.
- Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
- Turn the heat down to medium-low. Pour off all but 1 tablespoon of fat from the pot and then add the leek(s) and garlic.
- Cook, stirring often, until beginning to soften, about 5 minutes.
- Add the flour and cook, stirring for 1 minute.
- Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
- Add the stock, season lightly with salt and pepper, and bring to a boil.
- Arrange the chicken in the pot, skin side up, and return to a boil, and then transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
- Take the pot out of the oven, and turn the broiler on high.
- Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
- Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about to half - about 10 minutes.
- Lower the heat to medium and stir in the capers and peaches; cook until heated through.
- Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
- Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
- Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
- Garnish with the prosciutto and the remaining tarragon leaves.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
CHICKEN WITH PEACHES AND BASIL
This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary.
Provided by Derf2440
Categories Lunch/Snacks
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
- In remaining flour mixture, coat chicken well; shake of excess.
- In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
- Transfer to plate and keep warm.
- Meanwhile, peel and pit peaches; cut into wedges.
- Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
- Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
- Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
- Stir in basil and remaining salt and pepper.
- Pour over chicken to serve.
BAKED CHICKEN WITH PEACHES
Steps:
- Heat the oven to 350 F.
- In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.
- Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.
- In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes.
- Add the drained sliced peaches to the pan and bake for 5 minutes longer.
Nutrition Facts : Calories 1001 kcal, Carbohydrate 40 g, Cholesterol 463 mg, Fiber 2 g, Protein 107 g, SaturatedFat 11 g, Sodium 893 mg, Sugar 26 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
PEACH CHICKEN
easy entertaining recipe
Provided by lizchao
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season chicken with salt and pepper
- Sear chicken in a pan with olive oil
- Arrange chicken in a roasting tray and pour in the wine and chicken stock to at least cover the chicken pieces. Add garlic and rosemary.
- Cover with foil and roast for 1 hr at 140 C, or until done.
- remove foil and add peaches, increase heat to 180 C and roast for 10-15mins
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