Fustini's Oils and Vinegars
Baked Peach Glazed Chicken

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Baked Peach Glazed Chicken


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Baked Peach Glazed Chicken



  • 1 pound bone-in chicken thighs
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Fustini's Basil olive oil
  • 2 shallots thinly sliced
  • 4 garlic cloves minced
  • 2 peaches sliced
  • 1/4 cup peach preserves
  • 1/4 cup dry white wine
  • 1/4 cup Fustini's Peach balsamic
  • 1 handful fresh basil leaves chopped, plus extra for garnish


Adapted from "How Sweet Eats"


Step 1. 

Preheat oven to 400 degrees.  Season the chicken with the basil, salt and pepper. Heat an oven-safe pot or skillet over medium-high heat and add the olive oil. Add the chicken and sear it on both sides until it's golden brown, about 2 minutes per side. Remove the chicken and set it aside on a plate. Reduce the heat to medium add in the shallots and garlic with a pinch of salt. Stir well and cook for about 5 minutes. Stir in the peaches. Cook for another 5 minutes. Add in the peach preserves, wine and vinegar, stirring with a wooden spoon to combine and bring to a simmer. Once simmering, add the chicken back in. Place the pot in the oven for 20 minutes.

Remove the chicken and sprinkle with the chopped basil. Serve the chicken with a spoon for the extra sauce. You can serve this with rice, potatoes, quinoa, grilled bread, or salad.

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