I just came back from our Canadian staycation. We spent a week at our friends in Toronto and I could’t come back home without visiting Niagara-on-the-lake, where the best Canadian peaches are grown. As a result I brought home four huge boxes of perfectly ripe, sweet and juicy peaches. Look at this beauty!
A part of peaches were put in the fridge, another part was used for a confiture. I still had a lot of peaches left and drosophila flies started behaving like it was their and not my kitchen.
I started looking for some ideas that wouldn’t be desserts. After checking a few recipes, I made my own version of Savory Peach Chicken Drumsticks.
Sorry for the messy photos. I just didn’t have time for nicer ones. I had to feed the family. And by the way the family was so happy about this peachy dinner. I wonder how come with so many peach orchards in Moldova, we don’t have any traditional salty dishes in our cuisine! Let’s save one good recipe!
AuthorNata AlbotCategoryMain CourseDifficultyBeginnerTry it now or forget it until next summer! This dish is a wonderful stage for fresh peaches. The ultimate notes will be added by balsamic vinegar, mustard seeds and fresh basil. A tasty dinner everyone will enjoy! Peach Chicken with balsamic vinegar and mustard flavors is a must!
Wash well the chicken drumsticks and dry them with a paper towel. Sear chicken in skillet with some ghee butter, transfer to a bowl and cover with a foil.
Saute onion in the same skillet. Add chopped garlic, tomatoes and celery slices and leave it for 7 min under cover.
Add honey, balsamic vinegar and mustard seeds.
Time to add the peach slices. Leave under cover for 5 min.
Return chicken to pan and add the white wine. Stir in white wine or cider. Simmer to reduce. Cover pan and cook until chicken has cooked through.
Top with fresh basil, season with salt and pepper. Serve with quinoa, pasta or cuscus.
Ingredients
Directions
Wash well the chicken drumsticks and dry them with a paper towel. Sear chicken in skillet with some ghee butter, transfer to a bowl and cover with a foil.
Saute onion in the same skillet. Add chopped garlic, tomatoes and celery slices and leave it for 7 min under cover.
Add honey, balsamic vinegar and mustard seeds.
Time to add the peach slices. Leave under cover for 5 min.
Return chicken to pan and add the white wine. Stir in white wine or cider. Simmer to reduce. Cover pan and cook until chicken has cooked through.
Top with fresh basil, season with salt and pepper. Serve with quinoa, pasta or cuscus.