Today was Sunday, and we got our act together, regarding the weekly grocery list, early enough in the day to make something that could take a little longer. The funny thing was that this dish actually didn't end up taking that long, other than marinating. The actual cooking portion of the meal didn't take much over a half hour. This dish falls in the "I have no idea what I am doing but I am just going to throw some stuff together and hope it turns out" category. It did. There were complex layers of flavor, and the mixture of sweet and savory was delicious. The big girl won't eat peaches, so I was a little nervous about how it would be received, but she thought the chicken and sauce were really, really good. The toddler kept yelling "more" and "mine" at the sauce.
I started out by brushing and marinating chicken breast filets in a mixture of olive oil, balsamic vinegar, rosemary, and garlic. They got to marinate for about 5 hours.
Then, come time for dinner, I cut sweet potatoes into french-fry sized pieces, tossed with olive oil and seasoned with salt and pepper. I baked these at 200C/400F for 25 minutes. In retrospect, I would have done 50/50 with sweet potatoes and regular potatoes. Parsnips would also be good.
|I sautéed the chicken in some olive oil, browning well on both sides.|
|I puréed a can of peaches in the blender, to use in the sauce|
|I always have a little ginger on hand in the freezer, ready to grate for soup or sauces.|
|A little wine to deglaze the pan|
|Some chopped onion for flavor|
|Some water and chicken bouillion|
|A sliced, fresh peach as garnish|
|Sweet potatoes out of the oven|
|The chicken topped with peach slices|
|I strained the sauce, removing the onion and other remnants, leaving a smooth and delicious sauce behind.|
Braised Rosemary-Garlic chicken with Balsamic peach sauce
3 T. finely chopped rosemary
4 garlic cloves, minced
4 T olive oil
1 T balsamic vinagrette
3-4 chicken breast filets
Mix together first four ingredients and brush chicken with them. Marinate in airtight container several hours or overnight.
1 T olive oil
1 T butter
1 onion, chopped
1/2 c. white wine
1 can peach halves
1 chicken bouillion cube or equivalent
1 c. water
1 T grated ginger
salt and pepper
1 ripe peach, peeled and sliced
In a large, deep pan, heat 1 T olive oil and butter over medium heat. Sauté chicken until well-browned on both sides. While chicken is browning, purée 1 can of peaches and liquid in blender and set aside. Remove chicken to plate, tent with foil to keep warm. Spoon out any burnt garlic and rosemary, and sauté onion about 2 minutes until soft. Spoon out and add to plate with chicken.
Turn up the heat a little, and add wine, scraping up from the bottom to deglaze the pan. Reduce to 1/4 cup and then turn down the heat to medium again. Add puréed peaches, bouillion cube, water, ginger, and salt and pepper to taste. Stir, scraping up from bottom to combine well, and bring to a boil. Add chicken, onion, peach slices, and any drippings from the plate. Stir to combine, and gently boil, stirring occasionally, until chicken is cooked through and sauce is reduced, about 15 minutes.
Remove chicken to serving platter with a slotted spoon, and top with peach slices.
Strain the sauce with a mesh strainer to remove any solids. Serve chicken with sauce and oven-roasted veggies on the side. The veggies take about the same amount of time as the chicken and sauce.