So I like to read cooking blogs to get ideas, and lately on a few of them I’ve read about the growing popularity of chicken thighs rather than breasts. At Sam’s Club a few weeks ago, I saw that thighs were quite a bit cheaper. I thought we’d give them a try. I wish I’d done a little more research. It wasn’t until I tried cooking with them that I realized two things:
1. Chicken Thighs are dark meat, I absolutely prefer white meat.
2. Chicken Thighs take longer to cook than breasts.
I think I’ll save the thighs for recipes like casseroles or curries. But even though the thighs aren’t my favorite, this was still a yummy recipe. I actually made it up because I had some fresh peaches my boss gave me that I wanted to use, and I love the combination of peaches and balsamic vinegar. I served it with a simple Caesar salad: romaine, Brianna’s dressing, and shredded parmesan.
2 chicken thighs (or 1 breast cut in half)
1 peach pitted and sliced
1/4 cup balsamic vinegar
1 TBS honey
1/2 clove garlic pressed
1/2 TBS Dijon mustard
dash of salt and pepper
1/4 tsp thyme
Preheat oven to 350.
Place chicken in a baking dish. If using thighs, bake for 35 minutes. If using breasts, bake for 30 minutes.
Meanwhile, mix honey through thyme in a small saucepan. heat on medium until it bubbles and thickens slightly. Add the peaches and stir to coat. Cook another 2 minutes.
Open oven and pout contents of skillet over chicken. Turn chicken to coat in sauce. Cook for another 10 minutes or until chicken is cooked through.