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Pan Roasted Chicken with Peach Blueberry Sauce Photo

Pan Roasted Chicken with Peach Blueberry Sauce Recipe

Mary Kay DeSola
Pan Roasted Chicken with Peach Blueberry Sauce gives the flavors of summer in a main dish. Sunday supper can be on the table in less than...
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Sunday Suppers
Servings 4 2 chicken thighs
Calories 159 kcal

Ingredients
  

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

Instructions
 

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

Nutrition

Calories: 159kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 107mgFiber: 1gSugar: 9g
Keyword Baked, Blueberries, Chicken, Chicken Thighs, Dinners, French, Peaches, Sauces, Sauteed, Simmered, Summer, Sunday Suppers
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