Skillet Chicken and Peaches with Thyme Pressure Cooker Recipe
A simple and summery skillet chicken with fresh thyme and garden herbs. Baked peaches take on the schmaltz and flavor of the chicken, while the acidity of the peaches tenderizes the meat beautifully.
Ingredients
Main ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt plus more for sprinkling
- 1 teaspoon freshly ground black pepper
- 1 to 1 ½ pounds bone-in chicken thighs about 4 - 5 thighs
- 4 medium shallots peeled and halved
- 3 to 4 large kale leaves cut into thin ribbons
- 4 cups thick-sliced peaches or nectarines 4 - 5 medium
- 1 inch thick strip of lemon zest optional
- 2 tablespoons fresh herbs such as basil, parsley, thyme, or a little tarragon
Instructions
Instructions
- Preheat oven to 375 degrees. Sprinkle chicken with salt and pepper on both sides. Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until the skin is deep golden. Flip, and sear 3 minutes more. Add shallots when there's 1 minute of cook time left. Remove from heat.
- In the same skillet, carefully arrange kale ribbons around the pan, tucking them under the chicken, and then tuck peaches all over so they surround the chicken thighs. Sprinkle with sea salt and ½ teaspoon black pepper.
- Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the peaches are bubbly and jammy.
- Remove skillet from oven, cool briefly, and then top with fresh herbs.
- Serve with polenta, farro, or your grain of choice. Be sure to ladle plenty of pan sauce over top.
Notes
Serve warm with sauce of choice. Suggested to serve with polenta, farro, or your grain of choice.