G-Free Chicken with Peaches & Apples
Since it’s summer here, we have an abundance of lovely fruits available at their peak flavor. So, when I glanced at those ripening peaches on my counter, I decided to use them in something more than just dessert.
Then I decided to try mixin’ it up a bit, and added a Granny Smith Apple to the party! Well, it was scrumptious! I used 2 large Thighs ( it’s only dinner for 2, and I always have lots of side dishes as well) and but of course, double up or triple the list if you’re preparing for a larger menu. These ingredients sufficed for 2.
I decided to add a photo of how to peel a peach as well. It’s something I do for my desserts too, so perhaps you’d like to use this method too. Oh, by the way, it also works on peeling tomatoes, nectarines, plums, etc.
Peeling a ripe Peach:
Wash the fruit first.
Put a pot of water up on the stove and when it comes to a boil, place the Peach ( or other fruit) into the water and let sit in the water, over the heat, for about 1 minute.
Remove and immediately submerge into a bowl of ICE water. This stops the cooking and will help with the peeling.
Use a sharp knife and make an X with the tip on the bottom.
Using the X as a starting point, simply peel. It will practically slide right off.
Take a look:
Ingredients for Chicken with Peaches & Apples:
As I made it for 2:
2 Large Chicken Thighs (You can use breasts if you prefer)
1 Ripe Peach. Wash, peel, discard pit, slice into crescents.
1 Granny Smith( or any tart apple, but not a Delicious) Washed, peeled, cored, sliced into crescents as well
Salt & Freshly ground Black Pepper to taste
Several Basil Leaves
2 tbls Canola Oil
1 Tbls Lemon Juice
Dash of Nutmeg and slight dash of Cinnamon
1 tbls Honey
1 tbls Light Brown Sugar
Wash chicken and set aside.
Prepare the fruit as discussed above and set aside.
Take your pan, add the Oil, Lemon juice, and then scatter the fruit slices all about the chicken pieces.
Sprinkle on the spices and scatter Basil leaves here & there.
Next, drizzle the honey on top of the chicken.
Lastly, sprinkle the brown sugar over the fruit pieces.
Here’s a look at the pan before the oven:
Place in a preheated 350 degree oven for 20 minutes. Set a timer so you’ll remember. I always forget this stuff, so the timer is my best friend!!
After the first 20 min, turn all of the ingredients over so they’re getting equally coated.
Replace in oven and do again: set timer. 20 minutes. Turn everything.
When that last timer goes off, now that 40 minutes has lapsed, turn again but this time, raise temp to 400 degrees for about 10 minutes JUST TO BROWN WELL! Keep an eye on it. This can go very quickly. Tadah! Here’s the finished dish. Can’t wait to eat!!