Hey guys, sorry it’s been a week or so since I’ve updated. But I’ve been dieting and cleansing like crazy to lose this extra sack of 15 lbs I picked up over the past year. It was my new years resolution and I’ve already lost 5! So that’s a good start. Also, I want my abs back… They’re on their way!
So the other night my friend Norah and I went to visit my father and his girlfriend Kim up in Queensbury NY. I wanted to try something a little different, so I came up with this Onion and Peach Seared Chicken Glaze. I hope you guys like it, it was a huge hit!
- 2 large boneless, skinless chicken breasts
- 1 stick of butter
- 4 very ripe peaches
- 1 small yellow onion
- 4 cloves of garlic
- splash of dry white wine
- dash of rosemary
- dash of salt
- dash of pepper
- dash of lemon pepper
- dash of white vinegar
- jasmine Rice, 1 cup of rice to 2 cups of water.
First take half the stick of butter, dice the onion and garlic, and caramelize. Cut your peaches in half, and core out the center. We’re not trying to gnaw on those killer pits. Place the peaches cut side down, and cook on low for about 30 minutes. Remember to cover them with a lid so the moisture doesn’t escape. If it looks like they’re drying out, add a little water.
While that’s going, you’re gonna clean and tenderize your chicken, and I cut them into nice meaty chunks. Sprinkle on the rosemary, salt, and pepper and wait for the peaches to be done.
Throw the chicken in with peaches and let them cook till most of the juices run out, but not completely! Then remove the chicken onto a plate and wait.
Take 3 or 4 of the peach halves and set them aside to use as garnish later, they should be nice and mushy and the skins should be just about able to fall off. Pour the rest of the peaches and onion mixture into a pot on the back burner, add a good full cup of wine and let them simmer and bubble till it starts to thicken. Should take a good 15 minutes or so.
Use the skillet from before and use the rest of the butter, then throw the chicken back in. Leave it on high heat and let the sides of the chicken get nice and roasted toasted. Golden brown is what you want! Once they’re done, you can start plating the chicken.
You’re gonna strain the sauce from the back burner through a sifter or a colander if you have one, otherwise… Good luck, I hate chunky glaze. The sauce should be pink, and be very fragrant of onion and peach! Duh…
For the main staple I made some Jasmine rice, and also a nice bitter vegetable like asparagus with lemon pepper and white vinegar. Brustlesprouts wouldn’t be a bad choice either! But it was nice to counterbalance the sweetness of the peaches.
Drip the sauce over the rice and chicken and voila! This was a great experiment, and I look forward to using other fruits like apples and pears. Have a good one guys, I’m going to california in two weeks for a mini vacation. I’m so fucking excited I might have a heart attack.
Later Food Lovers,
Justin Francis Kane