Thursday, September 12, 2013

Cast-Iron Baked Peach Chicken

Cast-Iron Baked Peach Chicken |

Before peach season ends (they're still selling fresh peaches at my local farmer's market here in Dallas), I wanted to share another super easy recipe with you guys that incorporates this particular stone fruit. 

I adapted this recipe from one of the e-cookbooks that I'm currently reading—From Scratch: Easy Recipes For Traditionally Prepared Whole-Food Dishes by Shaye Elliott of The Elliott Homestead. 

I've made her "Pot Roast To Die For" recipe twice in the past few weeks, following the recipe exactly, and it turned out flippin' fantastic. 

I wanted to do the same with her apricot chicken recipe from the book, but unfortunately I didn't have any apricot jam (or apricots) on hand. 

So....I did what any savvy cook would—I adapted it using ingredients in my home at the time...and to suit my particular seasoning preferences. 

At some point I want to make the original recipe, but for now my version works wonderfully. The only thing I would do different next time is make extra of the onion peach mixture. It was the best part!

Want to try loads of other simple homemade recipes like this? Get a copy of From Scratch and get cooking!

Cast-Iron Baked Peach Chicken Breasts
A simple one pan dish featuring seasonal peaches cooked down with sweet onions, mustard, apple cider vinegar and raw honey to make a flavorful topping.
Adapted from Shaye Elliott's Apricot Chicken recipe in the cookbook From Scratch 
Yield: 3 chicken breasts

1-2 tablespoons of high quality coconut oil
1/2 of a yellow onion, diced
2 fresh (or frozen & thawed) peaches, pitted and roughly diced
2 tablespoons of dark brown sugar, sucanat or coconut palm sugar
2 tablespoons of raw honey
1-2 teaspoons of whole grain mustard
3 bone-in chicken breasts, skin removed
Homemade lemon pepper seasoning, to taste (or sub your favorite seasoning)
Sea salt, to taste (I recommend Pink HimalayanCeltic or Utah sourced salt)
Cracked black pepper, to taste

Recommended Equipment
cast-iron skillet

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Pre-heat the oven to 400 degrees. Heat the cast-iron skillet to medium and add the coconut oil. Peel and dice the onion and saute in the skillet for about 3-5 minutes. Add in the diced peaches, brown sugar, honey, mustard and apple cider vinegar. Stir and cook another five minutes or so until it starts to cook down. 

Season the chicken with salt, pepper and lemon pepper, settle into the cast-iron pan and spoon the peach onion mixture over the chicken. bake at 400 degrees for 30 minutes, or until the chicken is cooked. Once removed, let the chicken rest for 10 minutes before cutting into it.

Notes & Tips
  • If using breasts like I did, keep an eye on them. Because there is so little fat content, they have a tendency to dry out quickly. It may take less than 30 minutes to cook in your oven. Use a digital kitchen thermometer to be sure. 
  • Use whatever cuts of chicken you have on hand, but make sure to adjust the cooking time or temperature as each cut cooks differently. I think chicken thighs or legs would taste super tasty made with the peach onion mixture!

Pin this recipe for later!
Cast-Iron Baked Peach Chicken |

More cast-iron skillet recipes:

Question for Discussion: What's your favorite savory way to fix peaches? 

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