Braised Chicken Thighs With Savory Marinated Peaches Recipes

BRAISED CHICKEN & SAVORY PEACHES

Steps:

• Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for 1 hour, and up to 24 hours. (After marinating, you can refrigerate them for up to 1 day).
• Position a rack in the center of the oven and pre-heat oven to 350 F.
• Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
• Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
• With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
• Season the chicken lightly on all sides with salt and pepper.
• Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
• Turn the heat down to medium-low. Pour off all but 1 tablespoon of fat from the pot and then add the leek(s) and garlic.
• Cook, stirring often, until beginning to soften, about 5 minutes.
• Add the flour and cook, stirring for 1 minute.
• Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
• Add the stock, season lightly with salt and pepper, and bring to a boil.
• Arrange the chicken in the pot, skin side up, and return to a boil, and then transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
• Take the pot out of the oven, and turn the broiler on high.
• Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
• Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about to half - about 10 minutes.
• Lower the heat to medium and stir in the capers and peaches; cook until heated through.
• Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
• Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
• Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
• Garnish with the prosciutto and the remaining tarragon leaves.