Print Friendly, PDF & Email


4 servings


0 hours 5 mins


0 hours 35 mins


0 hours 40 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


4 Chicken Thighs, bone in and skin on (trimmed of excess fat and skin)

1 Tbsp. olive oil

1 Tsp. Kosher Salt

1 Tsp. Freshly ground black pepper

1 Tsp. Garlic granules

2 Tbsp. Peach preserves

2 Tbsp. White Wine


1 Tsp. Olive Oil
1 Medium shallot, finely chopped
¼ Cup White wine
1 Lb. Fresh or Frozen peach slices
1 Tsp. sugar or sugar substitute (like Swerve)
1 Tsp. Cornstarch
2 Tbsp. Fresh Rosemary, finely chopped (keep a couple of sprigs for

1 Tbsp. unsalted butter
¼ Cup half and half or heavy cream
½ Tsp. Kosher salt (plus more to taste)
½ Tsp. Freshly ground black pepper (plus more to taste)


1. Preheat the oven to 400 degrees.

2. Add one tablespoon of olive oil to a cast iron skillet and heat over
medium high heat until really hot.

3. Meanwhile, dry the chicken thighs with paper towel to remove excess moisture and sprinkle the chicken with the salt, pepper
and garlic on both sides. Add skin down thighs to the skillet and cook until the skin is really brown and crispy (5-8 minutes). Flip the chicken and put in the oven and roast for about 20 minutes. Then brush the chicken with the glaze mixture below. Continue cooking another 10 minutes until cooked through.

4. To make the glaze, mix the peach preserves and white wine in a small dish. Put in the microwave for 30 seconds to loosen up the preserves. Stir well then brush on your chicken thighs.

5. While the chicken is cooking, make the sauce. Add the teaspoon of olive oil to a saucepan and add the shallots. Sauté over medium heat until the shallots are soft. Add peaches and sprinkle with ½ teaspoon of salt and ½ teaspoon of pepper and the teaspoon of sugar or sugar substitute. Cook and stir until peaches are warmed through and starting to get soft. About 5 minutes.

6. Mix the white wine with the cornstarch and then add to the peach mixture. Cook until most of the liquid is evaporated and the sauce is thickening…about five minutes. Add the fresh rosemary and the half and half or cream. Stir and heat through. TASTE and adjust seasoning. Add more salt and pepper to taste. Add the butter to finish the sauce.

7. Lower heat to low and let simmer while chicken finishes.

8. To keep the chicken’s skin nice and crispy, I like to plate the sauce with the peach on the bottom of the plate or bowl and top it with the chicken thighs. Garnish with fresh peach slices and/or rosemary sprigs. Enjoy.

NOTE: This is such a tasty dish and again, very versatile. Decide if you want to use sugar or sugar substitute, half and half or cream, frozen or fresh peaches and then have at it. I always serve the sauce under the chicken to protect that crispy skin. I like to serve this with orzo or rice to soak up the sauce and love a vibrant green veggie on the side. Both broccoli and snap peas are in regular rotation with this dish.