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.