Peach Chicken with Bourbon and Sage
Chicken thighs smothered in a bourbon, sage and fresh peach sauce.
Equipment
- Sauté pan
- Plate
- Tongs
Ingredients
- 2 pounds chicken thighs skinless
- 1 tablespoons olive oil extra virgin
- ¼ cup shallots chopped
- ½ teaspoon sage fresh, chopped
- ¼ cup brown sugar packed
- 3 tablespoons bourbon
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- ¾ teaspoon kosher salt
- 2 cups peaches pitted and chopped, about 2-3 peaches
- ½ tablespoon ground black pepper
Instructions
- Cover both sides of the chicken with the salt and pepper and set aside.
- In a sauté pan on medium high heat, heat the olive oil. Add the chicken into the pan and cook each side, about 7-9 minutes per side, until the chicken reaches an internal temp of 165F or 74C. Remove from the pan and place on a plate.
- Do not clean the pan and reduce the heat to medium. Then add the sage, shallots, brown sugar, maple syrup, mustard, bourbon, and peaches to the pan. Cook for 7-10 minutes until the peaches are soft and the sauce thickens.
- Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.
- Garnish with additional sage and parsley.
Nutrition
Serving: 1servingCalories: 347kcalCarbohydrates: 32gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 129mgSodium: 602mgPotassium: 547mgFiber: 2gSugar: 28gVitamin A: 290IUVitamin C: 4mgCalcium: 51mgIron: 2mg
Nutrition Disclaimer*
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