Peach Balsamic Chicken
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A couple of years ago, the girls came with us to pick peaches at this gorgeous peach orchard out in the country. Just the spectacular view of the Oregon Coast Range was enough to make the trip worthwhile.
The owners would rope off the areas that either weren’t ripe yet or had already been harvested, and it was all paid for by the honor system. Another farm nearby is run with the honor system, too, and I think the entire notion is fantastic.
We visited our nearby farm this past summer with the grandkids, and my 12 year old grandson thought it was really weird, to depend on people’s honesty. He made some remark that people were sure to steal.
It’s pretty sad, that he has such a jaded attitude, at such a young age. Sometimes I worry about the newest generation. Whatever happened to innocence?
I love salads. They’re just so damned pretty. And those lovely walnuts came from my friend, Joan’s, own walnut tree. I can’t imagine having the energy to crack that many, but I’m happy to be the lucky recipient. Walnuts are uber healthy! Thanks, Joan!
Anyway, back to the peaches. We all picked a fair amount, far more than we could ever eat before they would spoil, so I decided to make some jam.
Well, that lone jar of jam has been sitting in the back of my horrible little under-the-stairs closet for about 6 years. Somehow, while trying to find something else, I came across it.
I didn’t know what to do with it, though, because I don’t eat jam. Then a little lightbulb went on in my little old head and I thought, I know! Balsamic Vinegar.
It pairs beautifully with raspberry and apricot jam, as well as orange, so why not peach?
It was wonderful. Sort of sweet, but tangy, too. The sauce is awesome over Basmati Rice, too. Yum. If you’re concerned about sugar, I suggest using a natural preserve that is low in sugar. Here’s an Amazon link to some oh-so-groovy California Peach Preserves. Here are some Sugar Free Peach Preserves I found on Amazon. I can’t vouch for how those would translate with this dish, but it’s worth a try. You could always add in a teaspoon or two of sugar, if it didn’t come out sweet enough.
Peach Balsamic Chicken
Serves TWO, so adjust accordingly
Extra virgin olive oil
Freshly ground black pepper
½ sweet onion, finely chopped
2/3 cup peach preserves or jam
¼ cup balsamic vinegar
Heat a large non-reactive (that means no cast iron, copper or aluminum) skillet on medium-low. Coat the bottom of the skillet with olive oil and cook chopped onion until tender. Remove cooked onion to a pie plate.
Wipe out any stray onions and turn heat up to medium-high.
Pat tenders dry and sprinkle with salt and pepper.
Coat the bottom of the hot skillet with olive oil and cook tenders until browned on both sides and firm to the touch. Remove these to the pie plate with the onion.
Combine jam and balsamic vinegar and add to hot skillet all at once. (You might want to step back! The smell is likely to clear your sinuses!)
Whisk like crazy and let reduce. When the sauce is syrupy, add chicken and onions back in. Don’t let it cook too long, or you won’t have much sauce left.
Serve chicken over basmati rice and spoon sauce over all.
Voila! A very pretty and awesome dish. Enjoy!
Cheers – Vicky