Best 2 Chicken With Sauteed Peaches And Vidalia Onions Recipes

Indulge in a culinary adventure with our tantalizing Chicken with Sautéed Peaches and Vidalia Onions recipe, a delightful fusion of sweet and savory flavors. This dish showcases juicy chicken breasts nestled amidst a vibrant medley of sautéed peaches and Vidalia onions, all bathed in a rich, flavorful sauce. As the chicken simmers, its essence mingles with the natural sweetness of the peaches and the subtle tang of the onions, creating a symphony of tastes that will tantalize your palate. Serve this delectable creation over a bed of fluffy rice or crusty bread, allowing the succulent juices to soak into every bite. Alongside this main course, discover a collection of equally enticing recipes: tantalize your taste buds with our zesty Peach Salsa, offering a refreshing burst of flavors with every dip. Embark on a culinary journey with our versatile Vidalia Onion Jam, perfect for elevating sandwiches, burgers, and cheeseboards alike. Create a delightful side dish with our Sautéed Vidalia Onions, adding a caramelized sweetness to any meal. And for a satisfying snack, whip up a batch of our crispy Vidalia Onion Rings, sure to be a crowd-pleaser at gatherings. Let these recipes guide you through a culinary adventure, transforming ordinary meals into extraordinary culinary experiences.

Here are our top 2 tried and tested recipes!

CHICKEN AND PEACHES

Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

Steps:

Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

PAT'S CHICKEN WITH PEACHES AND JALAPENOS

Pat's Chicken with Peaches and Jalapenos image

Provided by Patricia Thieffry

Categories Chicken Fruit Pepper Poultry Roast Peach Summer Gourmet New York

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 whole chicken breasts with skin and bones (about 2 pounds total), halved
1 tablespoon olive oil
3 firm-ripe peaches, quartered
3 medium onions, quartered lengthwise
6 jalapeño chilies, quartered lengthwise and seeded (wear rubber gloves)
6 large garlic cloves
1 lemon, quartered
Accompaniment: basmati rice

Steps:

Preheat oven to 450° F.
Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
Serve chicken with rice.

Tips:

Choose ripe peaches: Look for peaches that are fragrant, slightly soft, and have no bruises or blemishes.
Use Vidalia onions: Vidalia onions are a sweet variety of onion that pairs well with the peaches in this dish.
Cook the chicken thoroughly: Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).
Sauté the peaches and onions: Sauté the peaches and onions until they are softened and slightly caramelized but still retain their shape.
Use a good quality balsamic vinegar: A good quality balsamic vinegar will add depth of flavor to the sauce.
Serve immediately: This dish is best served hot, right after it is cooked.

Conclusion:

Chicken with Sautéed Peaches and Vidalia Onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet peaches, savory onions, and tangy balsamic vinegar creates a flavor profile that is sure to please everyone at the table. This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.