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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
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.