I spend a lot of time on this blog talking about eating and cooking with local, seasonal produce and fruit. I happen to be extremely lucky that I live in Vancouver, Canada, close to a variety of fruit and vegetable agricultural areas. A few hours away from Vancouver in BC's Okanagan, grow some of the best peaches I have ever eaten.
Every summer I eat, cook and jam my fill of peaches to last throughout the winter. One of my favourite peach meals to cook in the summer is Peach Chicken In White Wine Sauce. It can be a quick family meal or served as an elegant meal for guests. This dish can also be made either on the stove or on the BBQ (see Recipe Notes below). The keys to a fabulous Peach Chicken In White Wine Sauce are fresh, firm peaches and a nice dry white wine. My rule of thumb for cooking with wine is to use a wine that you would like to drink in a glass, in the dish. When cooking with wine, the alcohol will cook off, however the wine's flavour stays in the dish, so make it a wine you like!
This dish pairs perfectly with vegetables and roasted potatoes - also made on the BBQ if that's how you are choosing to cook in this summer heat.
I hope you get your hands on some fresh BC peaches this year and I hope you love this peach chicken as much as I do.
Let me know if you make this recipe and what you think in the comments below or post any pictures to #mykuratelife on Instagram.
Enjoy,
Krista
Peach Chicken In White Wine Sauce
Serves 4
Ingredients
4 chicken breasts (I used boneless, skinless, all kinds will work)
salt and pepper
1 - 1 1/2 teaspoons flour
1-2 tablespoon extra virgin olive oil
2-4 shallots, diced (depending on size of shallot)
1 clove garlic, minced
3/4 cup white wine, dry
1/2 - 3/4 cup low sodium chicken stock
1 teaspoon fresh rosemary, chopped small
3 thyme sprigs + more for garnish
2 peaches, stone removed and sliced thin
1 tablespoon butter, cubed (optional)
1 teaspoon apple cider vinegar
Method
Using a paper towel, pat dry and add salt and pepper to both sides of the chicken breasts. Add flour to a plate and dredge all 4 chicken breasts until covered in flour.
In a skillet over medium-high heat add 1 tablespoon of olive oil. Once oil is warmed add chicken breasts and brown on all 4 sides. Remove chicken, placing on a plate and allow to rest.
Reduce temperature to medium heat and add remaining 1 tablespoon of olive oil into the skillet. Sauté shallots until translucent, 2-3 minutes. Add garlic and coo for 30 seconds or until you can smell the garlic.
Deglaze the skillet with white wine, scraping up any brown fond bits from the bottom with a spatula. Add 1/2 cup of low sodium chicken stock, rosemary and thyme sprigs and bring to a low boil.
Add chicken back into liquid and arrange peach slices around the chicken.
Allow liquid in skillet to come to a boil again. Reduce temperature to a simmer and let chicken cook for 10 minutes, spooning liquid over chicken occasionally, until liquid begins to thicken and chicken reaches an internal temperature of 165 degrees F.
Finish dish by adding in butter cubes and vinegar. Stir to combine. Sauce should be glossy. Garnish with black cracked pepper and additional thyme leaves.
Recipe Notes:
*This dish can easily be made on a BBQ. Keep the temperature controlled and the lid up and you are good to go. I like to roast my veggies and potatoes on the grill right alongside the skillet. One stop summer cooking at it's best!
*Can't find fresh peaches, don't worry, nectarines are a good substitute.
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