Crispy chicken with peaches and plums
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 32 G., saturated fats 9 G., proteins 47 G., carbohydrates 19 G., fiber 2 G., cholesterol 262 mg, sodium 441 mg, sugar 15 G.
Calories 560, total fat 32 G., saturated fats 9 G., proteins 47 G., carbohydrates 19 G., fiber 2 G., cholesterol 262 mg, sodium 441 mg, sugar 15 G.
Chicken thighs are fried until golden brown, then baked in the oven on a bed of plums and peaches simmered with honey, thyme, lemon zest, shallots, and garlic. All the ingredients infuse each other with flavors and juices, resulting in a chicken that's perfectly juicy on the inside, crispy on the outside, and a stunning flavor with sweet, spicy, and refreshing citrus notes. The onions, peaches, and plums are cut into roughly equal pieces, ensuring your dish is not only delicious but also looks festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1.3 kg), trimmed of visible fat
- 1 lemon
- 3 small shallots
- 3 cloves of garlic
- 2 peaches
- 2 plums
- 1 tbsp. honey
- 3 sprigs of thyme + 1 teaspoon of thyme leaves
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Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Pat the chicken dry with paper towels and season generously with salt and black pepper. Place the chicken skin-side down in a large ovenproof skillet (the pieces will be packed tightly together) and set over medium heat. Cook until the skin begins to sizzle, about 5 minutes. Reduce the heat to medium and continue cooking until the skin is browned and crispy, 8 to 10 minutes (reduce the heat slightly if the chicken is cooking too quickly). Transfer the chicken thighs skin-side up to a plate and set the skillet aside.
- Meanwhile, use a vegetable peeler to peel the lemon zest into wide strips, then squeeze out the juice. Quarter the onions. Crush the garlic. Slice the peaches and plums into 2cm-thick slices.
- Drain almost all the fat from the skillet, reserving only 1 tablespoon. Add the lemon zest, shallots, and garlic and cook, stirring, until softened, 2 minutes. Add the lemon juice and stir, scraping up any browned bits from the bottom of the pan. Add the peaches, plums, honey, and thyme sprigs; season with salt and pepper to taste and toss to combine.
- Place the chicken, skin side up, on top of the fruit and transfer the pan to the oven. Bake until the chicken is cooked through and the fruit is tender and bubbling, about 15 minutes. Discard the thyme sprigs. Divide the dish among plates and sprinkle with thyme leaves.
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