This time of yr, we at all times have an abundance of peaches available. I can’t move up peaches on the farmers’ market, even when I have already got some available. They’re simply too particular! (And the season is fleeting!) Once we can’t eat them quick sufficient, I like to provide you with savory methods to make use of them, like on this flavorful Braised Hen and Peaches. It’s a comfortable one-pan meal that’s equal elements savory and candy, straightforward sufficient for a weeknight, however particular sufficient to serve visitors for Sunday dinner!
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One-Skillet Braised Hen with Peaches
My favourite factor about this peach hen recipe is that it’s truly actually easy to make (though it feels fancy!). Braising is only a cooking technique the place you sear one thing (on this case, hen thighs) to get it golden and flavorful, then let it end gently cooking in liquid till tender.
Every part for this straightforward dinner recipe occurs in a single pan: you brown the onions and hen, sauté the collards and garlic, then tuck in these juicy peaches with broth and basil earlier than sliding it into the oven. The hen is completely tender, the flavors focus, and the peaches flip so smooth and jammy. This braised hen and peaches is basic consolation meals with a seasonal twist, and everybody I make it for LOVES it!
Braised Hen and Peaches
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Collect components. Preheat oven to 350°F.
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Put together contemporary components; peel and half Vidalia onions, slice garlic, and slice peaches into hearty slices.
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Pat hen dry with a clear paper towel after which rub hen thighs with smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper.
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In a big oven-safe skillet, add vegetable oil, onions, and remaining ½ tsp salt. Sear onions on medium-high warmth for 5-8 minutes till they start to melt and present some coloration.
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Add hen to the skillet and sear on all sides for five minutes till golden brown. Transfer the onions off to the facet or scooch them to a different spot within the pan. You need the hen to lie flat within the pan so it will get a very good sear on it.
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Take away hen from the pan and canopy it off to the facet. It should end cooking within the oven.
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Add sliced garlic and collard greens to the pan. Take away the onions as soon as they’re golden brown. You may add them again later.
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Stir collards and garlic to cowl them with the remnants of juices and seasonings.
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Add hen again to the pan with sliced peaches, cooked onions, and half of the freshly torn basil. Pour hen broth excessive, sprinkle with the remainder of the black pepper, and gently cowl with tinfoil or a lid. Switch to a 350°F oven for half-hour.
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Take away from oven. The peaches must be smooth and tender, and the inner temperature of the hen must be at 165°F at a minimal. Drizzle honey and squeeze lemon excessive to serve. Serve with extra contemporary basil, salt, and pepper.
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**This recipe is written for boneless, skinless hen thighs. You possibly can strive swapping in hen breasts, however they aren’t as fatty or flavorful as thighs, and might dry out extra shortly when seared after which cooked within the oven. You will want to maintain a better eye on the skillet if utilizing hen breasts and pull them out of the oven as soon as the inner temperature reaches 165°F. Bone-in thighs may also work, however will seemingly take longer to prepare dinner than boneless.
Serving: 1servingEnergy: 432kcalCarbohydrates: 21gProtein: 46gFats: 18gSodium: 953mgFiber: 3g
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how one can make Braised Hen and Peaches step-by-step images
Collect your entire components and preheat the oven to 350°F.
Prep the contemporary components: Take away the dry pores and skin and halve 1-2 Vidalia onions, peel and slice 4 garlic cloves very skinny, and take away the pit and slice 3 contemporary peaches into hearty slices.
Season the hen: Pat 2½ lbs boneless, skinless hen thighs (5 thighs) dry with a clear paper towel. Rub the hen thighs with 1 tsp smoked paprika, ½ tsp crushed crimson pepper flakes, ½ tsp salt, and ½ tsp black pepper.
Sear the onions: Add 3 Tbsp vegetable oil, the prepped onions, and the remaining ½ tsp salt to a big oven-safe skillet. Warmth the pan over medium-high warmth and sear the onions for 5-8 minutes till they start to melt and present some coloration.
Brown the hen: Now add the hen to the identical skillet and sear on all sides for five minutes till golden. I transfer the onion halves off to the facet to permit the hen thighs to lie flat within the skillet.
As soon as seared on either side, take away the hen from the pan and set it apart. It should end cooking within the oven later.
Prepare dinner the greens and garlic: Now add the sliced garlic cloves and three cups chopped collard greens to the pan. Take away the onions as soon as they’re golden brown (you’ll add them again in later).
Stir the collards and garlic to cowl them with the juice and seasonings within the skillet.
Assemble the hen and peaches: Add the hen thighs again to the pan with the slices of peaches, cooked onions, and half the freshly torn basil. Now pour 1 ½ cups hen broth over prime and sprinkle with the remaining ½ tsp black pepper. Gently cowl the skillet with aluminum foil or a lid and switch to your preheated 350°F oven for half-hour.
Serve: After half-hour, take away the skillet from the oven. The peaches must be tender, and the inner temperature of the hen ought to learn 165°F (at a minimal) on a meat thermometer. Drizzle all the pieces with 1 Tbsp honey and squeeze ½ a lemon over prime earlier than serving. Serve with the leftover torn basil, salt, and black pepper to style (if wanted).
- When braising, you desire a light simmer in a largely sealed, steamy setting, with simply sufficient venting for taste focus. A tiny little bit of venting (so a little bit steam can escape) is sweet as a result of it lets the sauce slowly focus whereas within the oven into one thing wealthy and flavorful. I gently place the lid or foil on prime of the pot so it isn’t sealed fully tight. If an excessive amount of steam escapes, the hen can dry out, and if none escapes, the sauce can flip watery and the flavors gained’t be as concentrated.
- Lay the hen thighs flat if you’re searing. The golden crust that types provides numerous taste to this braised hen and peaches recipe!
- The firmer the peach, the higher it would maintain up within the braise. I like peaches which are ripe however not too smooth. Softer ones nonetheless add a yummy peachy taste, however they’ll seemingly break down extra into the sauce.
- Ensure the hen thighs attain an inner temperature of 165°F (minimal) in order that they’re absolutely cooked and tender. A fast test with an instant-read thermometer takes out the guesswork!
Serve Braised Peach Hen
Since this one-pan hen and peaches recipe is already loaded with taste (and veggies), I often simply add a carby facet to convey the meal collectively. White rice is fast and ideal for weeknights, quinoa retains it a little bit lighter and is my favourite for meal prepping, and mashed potatoes flip it into an excellent cozy dinner choice. I additionally love this dish with my spaghetti aglio e olio!
Storage & Reheating
You possibly can retailer leftover braised hen and peaches in an hermetic container within the fridge for as much as 3-4 days. Reheat within the microwave or in a skillet on the range till heated by. If it seems a little bit dry, you’ll be able to add a splash of broth throughout reheating.
To freeze this recipe, portion out the hen, veggies/fruit, and sauce into particular person freezer-safe containers. Freeze for as much as 3 months and thaw within the fridge earlier than reheating. Simply observe the greens and peaches can be softer the second time round!
