Instructions
Step 1: Season chicken thighs with salt and pepper on both sides.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes on each side until browned and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, add garlic and sliced jalapeños. Cook for 1-2 minutes until fragrant.
Step 4: Stir in honey, soy sauce, and apple cider vinegar. Bring to a simmer.
Step 5: Add sliced peaches and return the chicken to the skillet. Simmer for 4-5 minutes until peaches are tender and sauce thickens slightly.
Step 6: Spoon sauce over chicken and garnish with chopped parsley if desired. Serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended due to the texture change in the peaches.
Continue on the next page