Savory Peach Chicken

I love peaches. I love them so much I do a little dance when they finally show up at the farmer’s market in the spring. Then I mourn for a few days when they disappear in the fall. I know they’ll be back, but I have to wait for such a long time before they return; 2 seasons to be exact: fall and winter. So, I try to make the most of the time I have with this wonderful stone fruit.

I make flans, popsicles and tarts. But I also make savory dishes, like pastas, barbecue sauces and chicken. I know it sounds odd to pair the sweet peaches with these savory pastas and proteins, but it actually adds a delectable peachy flavor I wouldn’t otherwise have. While there are times I simply throw the peaches into whatever protein I’m cooking, I recently found an article in Fine Cooking that talked of marinating the peaches. Marinating the fruit brings out those delicious peach juices while allowing them to meld with whatever herbs, spices or sugars you throw into the mix.

What I really like about marinating the peaches though, is that you can change up the marinade. You can make it sweet for desserts or breakfasts by using sugars and sweet wines or you can make it savory by adding herbs and vinegars which are great for braising proteins. The savory marinade made the chicken moist and gave it an amazing herbal flavor the whole family loved. And since there are still a few weeks left before the peaches disappear, I definitely plan on making it again… and again.

Savory Peach Chicken

Ingredients:

• 3 ripe peaches
• 1/3 cup + 1 tablespoon olive oil, divided
• 2-1/2 tablespoons spiced rum
• 2 tablespoons red wine vinegar
• 1-1/2 teaspoons finely chopped fresh rosemary
• salt and pepper to taste
• 1 oz. prosciutto, sliced
• 3 pounds bone-in, skin-on chicken thighs
• 1 leek, white and green parts sliced
• 3 garlic cloves, thinly sliced
• 2 tablespoons flour
• 3 cups chicken broth
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter

Directions:

1. Combine the peaches, 1/3 cup of olive oil, rum, vinegar, rosemary and a pinch of salt in a large bowl. Let the peaches marinate for at least 20 minutes and up to 24 hours.
2. Preheat the oven to 350°F.
3. Heat the remaining olive oil in a large, oven proof pot over medium heat. Add the prosciutto and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the prosciutto to a bowl.
4. Season the chicken with salt and pepper. Brown the chicken on both sides; transfer to a plate.
5. Reduce the heat to medium-low and pour off all but 1 tablespoon of the fat. Add the the leeks and garlic and cook until tender, about 5 minutes. Add the flour and cook for 1 minute.
6. Add the reserved marinade and scrape up all the browned bits with a wooden spoon. Simmer until thick, about 2 minutes. Add the broth, season with salt and pepper and bring to a boil.
7. Add the chicken to the pot, skin side up and bring back to a boil. Transfer the pot to the oven and cook, uncovered, until the chicken is cooked through, about 25 minutes.
8. Remove the pot from the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined baking sheet and broil until the skin is crisp, 2- 3 minutes.
9. While the chicken broils, simmer the sauce left in the pot over medium heat until thickened and reduced by half, about 10 minutes. Reduce the heat to low and add the capers and peaches and cook until heated through. Stir in the butter and season with salt and pepper to taste. Return the chicken to the pot. Garnish with the prosciutto and serve.