Peach Marsala Chicken Thighs

Juicy peaches simmered in white wine and marsala make for a great base for chicken thighs that are caramelized by brown sugar

ingredients

• 4-6 skinless, bone in chicken thighs

• ¼ cup light brown sugar

• 1 tbsp kosher salt, plus more to taste

• ½ tsp pepper, plus more to taste

• 2 tbsp olive olive oil

• 1 yellow onion, thinly sliced

• 4 peaches, pitted and sliced into half moons

• 2 sprigs fresh tarragon

• ¼ cup dry white wine

• 2 tbsp sweet marsala wine

• ¼ tsp gochujang seasoning

• Salt

• Pepper

  Fresh basil

instructions

 1. 1.        In a shallow bowl add the light brown sugar, kosher salt, and pepper, mix gently until well combined.

2.        Pat the chicken thighs dry and dredge them in the brown sugar mixture on both sides. Shake off the excess.

3.        In large saute pan or shallow ceramic pan, heat the olive oil. Add the chicken thighs and cook on both sides til golden brown, about 3-4 minutes per side. Remove from pan and set aside.

4.        Adjust the heat to medium if necessary, add in the onions and saute until softened about 2-3 minutes.

5.        Add peach slices to the pan, gently moving around until everything is in one even layer.

6.        Add the wine and marsala to the pan, scraping up any brown bits. Let the pan come to a simmer.

7.        Season with ¼ tsp gochujang salt and pepper to taste. Gently move the peaches and onions around the pan, add the chicken thighs back to the pan.

8.        Cover and cook for 15 minutes, until the sauce thickens and the chickens internal temperature reads 165 degrees

9.        Turn off the heat, and remove the tarragon. Spring chopped basil over top and serve.