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Baked Chicken and Peaches, With Dijon Sauce (Read 117 times)
 
Mar 16th, 2021 at 7:46am

jclures   Offline
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Herberton, Queensland, Australia

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Baked Chicken and Peaches, With Dijon Sauce
Ingredients
1 tbs olive oil
600g chicken thigh fillets, halved crossways
1 brown onion, finely chopped
3 yellow peaches, halved, destoned
1/4 cup brown sugar
3 tsp Dijon mustard
1 tbs apple cider vinegar
1 cup gluten-free chicken stock
2 tbs lemon thyme leaves, plus extra sprigs to garnish
steamed green beans, to serve
Method
Preheat oven to 160°c (I used the choffa). Heat oil in the camp oven over medium heat. Season chicken and add to dish. Cook for 6 minutes, turning over halfway, or until browned. Transfer to a plate.
Add onion to same camp oven and cook until softened. Add peach then the sugar, mustard, vinegar and stock. Stir until combined and mixture comes to the boil. Return chicken to the camp oven, with thyme leaves and bring to a simmer. Transfer to oven (choofa) and bake until cooked through. Garnish with extra thyme sprigs and serve with beans.
 
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Reply #1 - Mar 16th, 2021 at 7:57am

Kevvie   Offline
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Beenleigh, Queensland, Australia

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Hi John
Thanks for the recipe. I was thinking about using  tinned halved peaches as fresh peaches have just about disappeared from the shop now.
regards Kev. Wink
 
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