Balsamic-molasses Chicken w/ Roasted peaches and Veggies
Posted by Duane
The other night my wife came to me with that “dear in the headlights” look of her wanting me to fix dinner - this typically means she doesn’t have any thing planned or doesn’t want to mess with it. Either way, I love cooking, so here’s what I came up with given the available ingrediants we had.
I took some whole chicken breasts we got from our butcher and pan seared them on each side using a simple salt/pepper seasoning. I finished them off in a convection oven and added fresh-cut peaches about 10-minutes or so before they finished and drizzled on a couple tablespoons of molasses.
While the veggies (potatoes, carrots and onions - seasoned with salt, pepper and rosemary) were roasting, I did a simple balsamic reduction on the stove-top in which I did the following:
- Started off by sweating some minced garlic in olive oil
- Added a dash of chili pepper flake
- dried rosemary
- 1 tablespoon of dijon (or brown) mustard
- 1 cup of balsamic vinegar
- 1 tablespoon of molasses
Let it reduce down to about 1/4 of a cup in the pan then add in a tablespoon of butter to help thicken and to add a nice sheen.
When you pull the chicken out, there should also be come nice peach-sauce in the pan which also adds to the overall flavors going on in this dish.
Recommended Wines:
- Terra Blanca Syrah
- Maryhill Viogner
- Yamhill Pinot Noir
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Brilliant. I love roasted peaches as a dessert and often add grilled peaches to salads, but never thought of them in a main dish. Genius, I’ll give it a go.