Pan Roasted Chicken with Peach Blueberry Sauce is a summer supper you can feel good about feeding the family. The sweet sauce amps the whole meal up a notch.
The hazy days of summer mean lazy cooking, and I want a nice meal without too much work. Chicken thighs make for a quick cooking meal, and I’ve added a sauce with my favorite summer fruits to fancy them up for Sunday Supper.
Chicken thighs are my new go-to dinner these days; they are inexpensive, tender and juicy - and my kids love them! If you can’t bear to turn on the oven, these chicken thighs can also be made on the grill, but I love the crispiness of the skin that comes from pan roasting. You can also use chicken breasts, but will need to add time to the roasting to ensure they cook through.
You may normally think of peaches and blueberries for pies, jams, and ice cream toppings, but I love the sweetness with roasted chicken, and the tarragon gives it just enough savory. Of course I wouldn’t blame you if you wanted to try this on top of ice cream, it would be delicious!
Tarragon is one of my favorite herbs. I’ve been using it to make Chicken with Tarragon Cream Sauce forever, but last summer I decided to try something a little different and made Peach Tarragon Muffins. They turned out so well, I decided to try it in this dish.
I topped the chicken with an herb blend called Parisian Bonnes Herbes from The Spice House that I adore. The blend includes tarragon, chervil, basil, dill, chives and white pepper. You can used dried tarragon as a replacement if you don’t want to search out a blend.
Commonly used in French cooking, tarragon has a similar taste to anise and not everyone is a fan. If you are not into tarragon, basil is also an acceptable substitute.
Looking for a sweet ending to your meal and still have more peaches and blueberries? Try David’s Peach Blueberry Cobbler or Aimee’s Blueberry Crisp with a scoop of vanilla ice cream.