Chicken With Peaches Food

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

BAKED CHICKEN WITH PEACHES

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.

GINGER CHICKEN WITH PEACHES AND ONION

Steps:

• Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
• Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
• Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

PEACHY CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER

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.

CHICKEN WITH PEACHES

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.

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.

HOT-AND-SPICY CHICKEN WITH PEACHES

Steps:

• Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
• Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.

BAKED CHICKEN WITH PEACHES

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.

PAT'S CHICKEN WITH PEACHES AND JALAPENOS

Steps:

• Preheat oven to 450° F.
• Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
• Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
• Serve chicken with rice.

CHICKEN WITH PEACHES AND BASIL

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.

PEACH CHICKEN

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

PEACHY CHICKEN

Steps:

• Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.
• In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.
• Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.