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Braised Chicken Thighs with Savory Marinated Peaches

Scott Phillips

Servings: 4 to 6

These tender chicken thighs are dripping with savory-sweet herbal flavors from the marinated peaches. Salty capers and crisp prosciutto seal the deal.


  • 1 Tbs. extra-virgin olive oil; more as needed
  • 1 oz. thinly sliced prosciutto, cut crosswise into thin strips
  • 3 lb. bone-in, skin-on chicken thighs (about 8)
  • Kosher salt and freshly ground black pepper
  • 1 medium leek, white and light green part only, thinly sliced (1 cup)
  • 3 medium cloves garlic, thinly sliced
  • 2 Tbs. all-purpose flour
  • 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved
  • 3 cups lower-salt chicken broth
  • 2 Tbs. drained capers
  • 2 Tbs. unsalted butter
  • 2 Tbs. fresh tarragon leaves, coarsely chopped

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 53
  • Fiber (g): 7
  • Protein (g): 9


  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. if the pan is dry, add a little more oil.
  • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
  • Turn the heat down to medium low. Pour off all but 1 Tbs. fat from the pot and then add the leek and garlic. cook, stirring often, until beginning to soften, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
  • Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
  • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches; cook until heated through. Stir in the butter until it melts, then stir in 1 Tbs. of the tarragon and season to taste with salt and pepper.
  • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
  • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. garnish with the prosciutto and the remaining tarragon leaves, and serve.


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Reviews (8 reviews)

  • user-4256351 | 08/11/2020

    We love this recipe! We've been making it annually since you published it, when the peaches are in season. Yes a bit of work but so worth it. We also used spiced rum in the marinated peach recipe (also amazing on it's own) and served with rice. Delicious. Thank you for sharing Mr. Mickelson.

  • JMAdams | 07/25/2017

    This recipe is so good! I used chicken breasts because that is what we prefer. I also used the optional rum. The fresh herbs really make the dish! I will definitely make this recipe again!

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