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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 (7 reviews)

  • 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!

  • coraldiaz | 08/30/2015

    Delicious!! Yes it is a bit time consuming but well worth it. I served with mashed potatoes and lots of crusty bread to sop the juices. Mm! Next time I will make its with chicken breasts since we prefer them over thighs.

  • MarkAJohn | 08/14/2015

    Our chicken thighs were large, so we used 6 instead of 8. We used the optional spiced rum in the peach marinade, which we think was a good idea. We only marinated the peaches for a couple of hours (one on the counter, one in the fridge); the peaches maintained their flavor, sweetness and structure. The result was spectacular. My wife thinks this is one of the five best things we've ever made.

  • DisneyBelle | 08/06/2015

    Hubby said that was a keeper. There are a large number of steps to have to take and we made a huge mess in the kitchen but once everything was done, the dish was wonderful. We would use a little less tarragon next time - we felt the tarragon overpowered it just a bit. This was a good solid 4 dish - highly recommend!

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