I almost never want fruit in my main dish. I very rarely even want fruit in my salads. But I had an overabundance of peaches and I wanted to create a savory dish. And wow, did I deliver!
You all, this might be one of my favorite dishes I ever created! I still am shocked at all the flavors and how everything comes together.
You will be licking the pan.
The chicken skin is perfectly seasoned and so crispy. The meat is so juicy and tender. And the pan sauce will make you feel like you’re a world class chef.
Not to be dramatic but you do need to serve this with a crusty baguette or something to help sop of that sauce. Make sure to put plenty of spoonfuls all around the chicken (not on top, we want that skin to stay crispy!).
The chicken starts off in a sauté pan and then we make our sauce by sautéing shallots with butter and some of that chicken fat rendered when cooking the chicken. This is the science to building a delicious pan sauce! Fat is our friend.
Throw in some fresh peaches, a little honey (pro tip: hot honey is perfect in this), and some fresh thyme to finish in the oven and you have dinner!
It will come out of the oven bubbling and your whole house will smell so amazing you’ll want to invite the neighbors over!
The first time I made this chicken I pulled it out of the oven right as the sun was setting and the sky had such a pretty orange hue that it almost matched this dish (thanks to the peaches and the chicken skin) and so Golden Hour Chicken was born.
The second time I made it, Jeremy and I didn’t even get to plating it. We brought the whole dish out to our deck and ate straight from the pan as the sun set once again.
What I’m saying is this dish is kind of magical, just like golden hour.
Golden Hour Chicken: Crispy Chicken with Peaches & Shallots
Serves 4-5
Ingredients
1 Tbsp olive oil
2 Tbsp butter, divided
6 bone-in, skin-on chicken thighs
2 tsp kosher salt
1 tsp freshly cracked black pepper
2–3 large shallots, peeled and thickly sliced
2 garlic cloves, minced
1/4 cup white wine or stock
3 ripe but firm peaches, sliced into thick wedges
5–6 sprigs fresh thyme
2 tsp honey (or hot honey)
2 Tbsp apple cider vinegar
Optional for serving:
Crusty baguette
Side arugula salad
Instructions
Prep the Chicken & Oven:
Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Preheat your oven to 400°F.
Sear for Crispy Skin:
Heat olive oil and 1 Tbsp of butter in a large ovenproof skillet over medium-high heat (cast iron or a Le Creuset braiser is perfect). Once the butter is melted, place chicken thighs skin side down and cook without moving for 6-8 minutes, until skin is deeply golden brown and crispy. The chicken is ready to flip when it easily releases from the pan. Flip and cook the other side for 2 -3 minutes. Transfer chicken to a plate. Set aside (do not cover or the skin will get soggy).
Sauté Shallots & Peaches:
Lower the heat to medium. If there is an excess of oil in the sauté pan from the chicken fat rendering, remove about 1-2 tablespoons. There should still be a thin layer of fat and oil in the pan (this is part of the delicious sauce!).
Add 1 Tbsp of butter. Once butter is melted, add shallots to the skillet and cook for 2 minutes, until they begin to get some color. Add the garlic and saute until fragrant, about 1 minute. Deglaze with white wine or stock by slowly pouring in the liquid and scraping up any brown bits with a wooden spatula. Add peaches and cook another 2 minutes, gently stirring occasionally.
Build the Flavor:
Stir in thyme, honey, and vinegar. Add 1 tsp kosher salt. Stir everything together and then spread it in an even layer throughout the pan.
Roast:
Nestle chicken thighs (skin side up) back into the skillet among the peaches and shallots. Transfer to a 400°F oven and roast for 20 – 25 minutes, until the chicken reaches an internal temperature of 165°F and the juices run clear.
If making the garlic bread, while the chicken bakes, slice the baguette into thick slices. In a microwave-safe cup, add 2 Tbsp of butter and melt in the microwave. Stir in 1 tsp garlic powder. Brush over the tops of the sliced baguette. Once the chicken comes out, place the baguette in the oven under the broiler for 2-3 minutes or until golden brown.
Finish & Serve:
Spoon pan juices all around the chicken and add spoonfuls of the peaches. This is excellent with crusty bread to mop up the sweet-savory sauce, or over a bed of arugula.
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