2 large, ripe peaches
6 bone-in, skin on chicken thighs
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 tsp Arbequina Extra Virgin Olive Oil
2 tsp honey
1 Tbl Pomegranate Balsamic
2 Tbl sliced green onion (green parts only)

When we awarded David A. with his gift for becoming our 1000th “like” on Facebook, he gave us a gift in return…this recipe! He uses our Pomegranate Balsamic along with fresh, ripe peaches for an amazing flavor combination. He told us we’d be scraping the bottom of the pan with a spoon. And he was absolutely correct about that! This is ah-mazing!


1.Peel and chop 1 peach and place in a bowl. Using a fork, mash the peach. Place the chicken thighs in the bowl and toss to combine. Cover and refrigerate for at least 1 hour.
2.Preheat the oven to 350°F.
3.Remove the chicken from the marinade and pat dry. Season with salt and pepper.
4.In a large ovenproof skillet, heat the oil over medium-high heat. Place the chicken, skin side down, and brown. Turn the thighs and move the skillet to the oven. Bake until cooked through and no pink remains (the juices should run clear when pierced with a knife)--approximately 20-25 minutes. While baking, peel and slice the remaining peach.
5.When the chicken is cooked through, move the skillet back to the stovetop. Move the chicken to plate. Drain excess fat while taking care to disturb the cooked-on bits on the bottom of the skillet. Move the chicken back to the skillet and heat over medium high heat until the chicken begins to sizzle.
6.Add in the honey and toss to coat. Allow the honey to stick to the bottom of the pan and brown a bit. Add in the Pomegranate Balsamic and chopped peach. Stir to loosen browned bits from the bottom of the pan and coat the chicken pieces.
7.Move the chicken pieces to a platter. Pour the peach glaze over and serve.

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