Seared Peaches & Herb Chicken with Pan Liquor

I only have a few words to describe this one. Solid as a Rock! Now, if you're under 35 years old, there's a good chance you have no idea of the reference I just made. Fair. If you are over 35... yes, I went there. I could not resist. Just like you will not be able to resist this simple-to-make dinner that embodies the smells and flavors of my Atlanta summers growing up. With fresh peaches, or nectarines, sage, and pan liquor, as I call it. If you're from the south or have ever had collard or turnip greens, you get what I'm saying. It's the juices of all the good stuff in the pot or pan. This recipe serves 2.



INGREDIENTS

  • 4 skin on, bone-in chicken thighs, with the extra skin trimmed off

  • 2 tsp course sea salt + 1 more

  • 1 tsp white pepper

  • 1 tsp poultry seasoning

  • 2-3 cloves garlic, chopped

  • 1 sprig fresh sage

  • 2 sprigs fresh thyme

  • 1 sprig fresh rosemary

  • 2 medium firm peaches, sliced into thick wedges (Sub: Nectarines)

  • 1/4 cup white wine

INSTRUCTIONS:

  1. Preheat oven to 375 degrees.

  2. Take trimmed chicken thighs and place them on a plate. Sprinkle evenly with 2 tsp salt. Allow to sit for 10-15 minutes, then take a paper towel and gently blot off the excess water that rises from the salt.

  3. Sprinkle chicken with poultry seasoning, 1 tsp salt, and pepper.

  4. In a cool, large skillet, place chicken skin-side down in pan with no oil. Place pan on stove and turn on the heat to medium high. Sear thighs for 4 minutes, or until they release from the pan without sticking and pulling. They should be slightly golden brown. Turn and sear the other side for 2-3 minutes.

  5. Add garlic and all fresh herbs evenly in the pan’s empty spaces. Remove from stove top and cook in the oven for about 20 minutes, or until juices run clear and chicken is nice and browned.

  6. Remove chicken and herb sprigs from pan and place on a serving platter. Do not clean the pan! Heat pan and drippings over med- high heat until they start to pop and brown. Stir in white wine, while scraping down the sides, quickly, as the juices reduce into a “pan liquour” – about 2 minutes. Pour the pan liquor over the chicken. Do not wash pan!

  7. Return pan to med-heat (it’s gonna smoke a little). Place your peaches “face down” on the pan (skin-side up). Sear for 1-2 minutes, or until they are nice and browned. Only the face side. Remove and add to serving platter with chicken. Serve immediately.



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