Pan Roasted Chicken with Peach Blueberry Sauce Recipe - Food Fanatic
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Pan Roasted Chicken with Peach Blueberry Sauce Recipe

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    4 Servings

Ingredients

For the Chicken:
  • 2 tablespoons Olive Oil
  • 8 Bone-In Skin-On Chicken Thighs
  • 2 teaspoons Dried Tarragon, Or Parisian Bonnes Herbes
  • Salt and Pepper, To taste
For the Peach Blueberry Sauce:
  • 1 tablespoon Butter
  • 2 Peaches, peeled, pit removed and diced
  • 1/2 cup Blueberries
  • pinch of Granulated Sugar
  • 1 tablespoon Fresh Tarragon, minced
  • 1/8 teaspoon Salt

Directions

For the Chicken:
  1. Heat oven to 350°F.
  2. In an oven proof skillet, heat olive oil over high heat until shimmering.
  3. Season chicken skin evenly with herbs and salt and pepper to taste.
  4. Place chicken thighs skin side down in skillet.
  5. Cook 10 minutes until skin is crisp and golden.
  6. Place pan in the preheated oven and bake 15 minutes until cooked through.
 
For the Sauce:
  1. Melt butter in a small sauce pan over medium heat.
  2. Add peaches and cook 3 minutes until they begin to soften.
  3. Add blueberries, cook another 2 minutes.
  4. Stir in sugar, tarragon and salt.
  5. Serve hot over chicken.
Pan roasted chicken with peach blueberry sauce photo