Paleo Peach Balsamic Rosemary Chicken

By seo53

Ingredients

• 2 T olive oil
• 1 small sweet onion sliced thinly
• 4 sprigs fresh rosemary stems removed, chopped
• 1 1/2 tsp coarse salt
• 1/4 tsp pepper
• 3 peaches pitted, sliced
• 1/4 cup honey
• 3/4 cup balsamic vinegar
• 10 chicken thighs, skin removed

Details

Servings 1
Adapted from mynaturalfamily.com

Preparation

Step 1

Preheat oven to 375 degrees.

In a large sauté pan, heat the oil to medium/high.

Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes.

Add the peach slices to the pan and sauté with the onion for another 5 minutes.

Add the honey and balsamic vinegar to the pan and bring to a simmer.

Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize.

Place the chicken thighs in a lightly greased baking dish.

Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.

Bake in preheated oven for 1 1/2 hours, or until tender and cooked through.

Remove from the oven and pour the liquid in the pan into a small saucepan.

Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes.

Pour the sauce back over the chicken, evenly coating.

Serve.