Pan Roasted Chicken with Peach Blueberry Sauce Recipe
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...
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.