Braised Chicken Thighs with Savory Marinated Peaches

Braised Chicken Thighs with Savory Marinated Peaches
Photo by Scott Phillips


  • 1 medium leek, white and light green part only, thinly sliced (1 cup)
  • 3 lb. bone-in, skin-on chicken thighs (about 8)
  • 1 Tbs. extra-virgin olive oil; more as needed
  • 1 oz. thinly sliced prosciutto, cut crosswise into thin strips
  • 3 medium cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh tarragon leaves, coarsely chopped
  • + 5 more ingredients
    • 2 Tbs. drained capers
    • 2 Tbs. all-purpose flour
    • 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved
    • 3 cups lower-salt chicken broth
    • 2 Tbs. unsalted butter

Position a rack in the center of the oven and heat the oven to 350°F. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. if the p...

View full recipe at Fine Cooking


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