Sunday, June 5, 2016

Ellie's Kitchen: Pan Roasted Chicken with Peach Blueberry Sauce

It's SUMMER!!!! Summer means lovely luscious fresh fruit!! I would be perfectly happy eating fruit for every meal, but my darling husband and sons would not appreciate that quite so much. So while at work today I was so terribly busy that I had plenty of time to scour the internet for something to jazz up tonight's chicken. Here you go:

Pan Roasted Chicken with Peach Blueberry Sauce Photo        I used chicken breast, and swapped basil for the tarragon, but otherwise didn't play around with it.

Pan Roasted Chicken with Peach Blueberry Sauce Recipe


For the Chicken:
  • 2 tablespoons olive oil
  • 2 teaspoons dried tarragon, or parisian bonnes herbes
  • salt and pepper, to taste
For the Peach Blueberry Sauce:
  • 1 tablespoon butter
  • 2 peaches, peeled, pit removed and diced
  • 1/2 cup blueberries
  • pinch sugar
  • 1 tablespoon fresh tarragon, minced
  • 1/8 teaspoon salt


For the Chicken:
  1. Heat oven to 350°F.
  2. In an oven proof skillet, heat olive oil over high heat until shimmering.
  3. Season chicken skin evenly with herbs and salt and pepper to taste.
  4. Place chicken thighs skin side down in skillet.
  5. Cook 10 minutes until skin is crisp and golden.
  6. Place pan in the preheated oven and bake 15 minutes until cooked through.
For the Sauce:
  1. Melt butter in a small sauce pan over medium heat.
  2. Add peaches and cook 3 minutes until they begin to soften.
  3. Add blueberries, cook another 2 minutes.
  4. Stir in sugar, tarragon and salt.
  5. Serve hot over chicken.
I served this with boiled baby potatoes, tossed with olive oil and herbs. My dinner took a little more time, obviously; about 7 minutes to brown the chicken on each side, then 30 minutes in the oven at 375 degrees. Mmmmmmmm

No comments:

Post a Comment