Saucy Peach Chicken Recipes

CHICKEN WITH PEACH SAUCE

Steps:

• Cut each breast lengthwise in 4 to 6 strips of equal size.
• In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes over high heat.
• Remove from heat and puree sauce in the blender or in the saucepan using a stick blender.
• Return sauce to the heat. In a small bowl, stir cornstarch with a little bit of the sauce to dissolve and add to saucepan. Cook, stirring, until thickened.
• When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon.
• In a large frying pan, cook chicken in oil over high heat for about 15 minutes or until the internal temperature reaches 77°C (170°F).
• Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.

SAUCY PEACH CHICKEN

Steps:

• Preheat your oven to 400°F convection setting or 425°F regular bake setting.
• Grease a 9x13 baking dish with coconut oil.
• Season the chicken with salt and pepper and arrange it in a single layer in the baking dish.
• In a large bowl, whisk together the remaining ingredients and pour them over the chicken.
• Bake until the chicken is cooked through and starting to get a few brown patches on the top. (Mine took 35 minutes on the convection setting.)
• Enjoy!

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

SAUCY PEACH-BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm., Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°.

SAUCY CHICKEN AND PEACHES

Steps:

• Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 to 5 minutes, or until lightly browned. Turn chicken; cover and cook an additional 4 to 5 minutes or until chicken is for- tender and juices run clear. Remove from skillet; cover to keep warm.
• Meanwhile, drain peach syrup into glass measuring cup; add water to make 1 cup liquid. Stir in cornstarch, brown sugar, vinegar, soy sauce and basil.
• Pour liquid into hot skillet; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken. If desired, serve with hot cooked rice.

BBQ CHICKEN WITH PEACH BARBECUE SAUCE

Steps:

• For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
• For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
• Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
• Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

GEORGIA CHICKEN WITH PEACH SAUCE

Steps:

• Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
• Heat oil in deep sided saute pan, until it is quite hot.
• Cook chicken, turning to brown evenly, about 3-5 minutes.
• Remove chicken to paper towel to drain.
• There should be 1 TBSP of oil in pan, if not, add a little more.
• Reduce heat to medium and whisk reserved peach and orange juices until smooth.
• Stir in remaining ingredients, bring to a boil, cook 3 minutes.
• Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
• Add peach slices and heat through.

SPICY PEACH CHICKEN

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

SAUCY APRICOT CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice.

SAUTEED CHICKEN WITH SPICY PEACH SAUCE

Steps:

• Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
• Add cornstarch to the pan and stir to combine with the pan juices.
• Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
• Add chicken and walnuts and cook until chicken is no longer pink inside.
• Place chicken on a serving plate and top with sauce.