Farmhouse Peach & Herb Chicken

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 4

Why I Love This Recipe

This is a one-pot wonder. The chicken gets golden, the peaches soak up the juices, and everything just melts together in the Dutch oven. It’s great with rice, crusty bread, or potatoes—and toddler approved if you pull out the juicy bites of peach and chicken.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (about 4–5)

• 1 tbsp olive oil

• Salt & black pepper

• 2 shallots, thinly sliced

• 3 cloves garlic, minced

• ½ cup white wine (or chicken broth)

• 2–3 ripe peaches, sliced (leave skin on)

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1 tbsp apple cider vinegar

• 3–4 sprigs of fresh thyme (or rosemary)

• Optional: 1 tbsp butter to finish

Instructions

1. Sear the Chicken:

   • Preheat oven to 375°F.

   • Season chicken with salt and pepper.

   • Heat olive oil in your Dutch oven over medium-high.

   • Sear chicken skin-side down for ~5 minutes, flip and sear 2 more. Remove to a plate.

2. Build the Flavor:

   • Lower heat to medium. Sauté shallots and garlic until softened (2–3 mins).

   • Stir in mustard, honey, vinegar, and wine/broth. Let it simmer for 1–2 minutes.

3. Layer and Bake:

   • Add peaches and herbs to the pot. Nestle the chicken back in, skin-side up.

   • Cover and bake for 25 minutes.

   • Uncover and bake another 10–15 minutes to let the skin crisp and the sauce thicken.

4. Finish:

   • Optional: Swirl in 1 tbsp butter for extra richness.

   • Taste and adjust seasoning. Serve with your favorite side.

Notes

• Boneless thighs or breasts work, but adjust cook time.

• Try adding a handful of arugula or spinach in the last 5 minutes for a little green.

• Gluten-free and dairy-free as written.