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Braised Chicken and Peaches
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Ingredients
0 of 14 gathered
Step by step
Method
4 steps
- 1
Heat the oven to 350°F. Halve the onions, slice the garlic, cut the peaches into thick wedges, and chop the collards. Pat the chicken thighs dry, then rub them with smoked paprika, pepper flakes, ½ teaspoon salt, and ½ teaspoon black pepper.
- 2
Warm the oil in a large oven-safe skillet over medium-high heat. Cook the onions with the remaining salt for 5–8 minutes, until they soften and show golden spots. Move them to the side, add the chicken, and sear about 5 minutes per side until browned.
- 3
Move the chicken to a plate. Add the garlic and collards to the skillet and stir for 2–3 minutes, just until the greens start to wilt and pick up the pan juices.
- 4
Return the chicken and onions to the skillet and tuck in the peaches and half the basil. Pour in the broth, cover tightly, and bake for 30 minutes. The chicken should reach 165°F and the peaches should be tender. Finish with honey, lemon, and the remaining basil.