Bring out the sweetness of the peaches with a splash of bourbon and smother your chicken with this tasty compote.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in skin-on chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 garlic cloves
- 2 sprigs sage
- 2 shallots, cut into thin wedges
- 3 peaches, quartered
- 1/4 cup (60 milliliters) bourbon
Instructions
- Heat your oven to 400 degrees F.
- Place a large cast-iron or stainless-steel skillet over medium-high heat. Season the chicken with salt and pepper and add 1 tablespoon of the butter to the pan to melt. Add the chicken, skin side down, and sear until golden brown, 6 to 8 minutes. Flip the chicken, add 2 of the garlic cloves and 1 sprig of the sage. Transfer the skillet to the oven and roast until the internal temperature of the chicken reaches 165 degrees F, 12 to 15 minutes. Remove the chicken from the pan, discard the garlic and sage, and set aside to rest while you prepare the sauce.
- Heat the pan to medium and add the remaining 1 tablespoon of butter along with the shallots. Season with salt and pepper and cook until slightly softened and golden brown, 4 to 5 minutes. Thinly slice the remaining 2 garlic cloves and add to the shallots along with the remaining sprig of sage. Cook for 1 minute just to soften. Add the peaches and cook until lightly caramelized but still holding their shape.
- Turn off the heat. Add the bourbon. Turn on the heat to medium and cook, stirring to scrape up the browned bits and deglaze the pan, until the bourbon reduces by about half.
- Serve the chicken with the shallot and peach mixture spooned over top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 471 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 39 g |
| Cholesterol | 127 mg |
| Sodium | 809 mg |
Reviews
I made this last night. It was easy enough, but next time I will double or triple the sauce. There was barely any sauce to put on the chicken. It was tasty, just needed more sauce. I’m guessing it was because my peaches weren’t fully ripe & therefore added little to no juice to the liquid. I plan to make this again, but at the height of peach season.