Sunday Paper Dinner Club: Spicy Peach Skillet Chicken

The Sunday Paper Dinner Club: We here at The Sunday Paper believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

Meaningful Conversation Starter

Ask each other how the last few months have been for them and what they might have learned during the experience?

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• 6-8 boneless, skinless chicken thighs, trimmed of excess fat
• 1 teaspoon sea salt
• freshly ground black pepper to taste
• 1 ½ Tablespoons unrefined olive oil or avocado oil
• ½ red onion (or brown onion), sliced ¼ inches thick, through the root end
• ¼ teaspoon crushed red pepper flakes, ½ teaspoon if you want it to be spicy
• ½ cup dry white wine or chicken stock
• 2 Tablespoons unseasoned rice vinegar or white wine vinegar
• ¾ cup no-sugar added peach preserves
• 2 Tablespoons shoyu, tamari or coconut aminos
• 2 peaches, cut into fourths or 1 ½ cups of frozen peaches*
• Thinly sliced fresh basil leaves, if desired

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Directions

1. Pat the chicken dry with paper towels and season both sides with salt and pepper.
2. Pre-heat a large (12-13 inches) skillet over medium heat and add the oil. Arrange the chicken in the skillet in one layer and allow to sear until golden, about 4 minutes.  Turn over and sear until golden on the other side, about 3-4 minutes. Transfer to a large plate or other container.
3. Add the onions to the skillet and sprinkle with salt.  Sauté until just barely tender. Add the red pepper and sauté for 30 seconds.
4. Pour in the wine and vinegar and deglaze the pan by scraping the bottom with a wooden spoon or spatula.  Bring to a simmer.
5. Stir in the preserves and shoyu.  Add the chicken back to the skillet with the fresh peaches and bring to a simmer. Turn once to coat the topside of the chicken. Continue cooking the chicken if at this point it is not fully cooked through.  Top with fresh basil leaves.
6. Notes:  sriracha can be used to taste in Step 5 instead of using the chili flakes.  Other fresh herbs that are delicious in this recipe are mint, chives and tarragon.

Notes:

*If using frozen peaches, add the peaches in step 4, after you pour in the wine and vinegar, right before you deglaze.

This recipe was featured in the May 24th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.