OH MY GOSH!!!!!!!!!! All I can say is Rachel Ray totally got this one right! This dinner was AMAZING! This is quite possibly the best chicken dish I have ever made, and I would love to make it for company. It's kinda like a big plate of "Spiced Autumn" that is oh so good. At first I thought, "chicken and peaches? hmmm", but it totally works. I will make this one again and again. Definitely a keeper. Bet you want to know how to make it now huh? Well here it is:
Glazed Chicken & Peaches with Cheese & Bacon Biscuits
- 1 TBSP EVOO, plus some for drizzling ($0.11)
- 2 slices smoky bacon (I used regular since I already had some) ($0.60)
- 1 box of biscuit mix, such as Jiffy to make 8 biscuits (I used Bisquick) ($1.50)
- 1/8 tsp grated nutmeg ($0.04)
- 1 cup shredded sharp yellow cheddar cheese ($0.85)
- 2 TBSP butter ($0.12)
- 4 peaches, halved or thickly sliced ($3.38)
- 1/2 lemon ($0.30)
- 2 boneless skinless chicken breast halves ($1.99)
- 4 boneless skinless chicken thighs ($1.99)
- Salt and Pepper
- 1 Shallot, chopped ($0.59)
- 2 inches of fresh gingerroot, peeled and grated or minced ($0.30)
- 3/4 cup chicken stock ($0.72)
- 2/3 cup peach preserves ($0.90)
- 2 tsp hot sauce ($0.04)
- 2 TBSP Worcestershire sauce ($0.06)
- 2 tablespoons fresh thyme leaves, chopped (I used about 1/2 tsp dried) ($0.50)-if using dried
Total Cost to Make: $13.99 for 4 delicious servings
First, preheat the oven to the temperature called for by the package of biscuits you are using. Heat a small skillet over medium-high heat with a drizzle of EVOO and cook the bacon about 2-3 minutes until crispy, then dice. Place the biscuit mix in a bowl and add the nutmeg. Follow directions on package for finishing biscuits. Then mix in the bacon, 1 TBSP of the bacon drippings, and form a dough. Fold in the cheese.
Drop biscuits onto a baking sheet and bake in oven at temperature for 10-12 minutes or until golden.
Remove from the oven and cool.
While the biscuits are baking, prepare the peaches and the chicken. Heat a skillet with the butter over medium heat. Add the peaches and the juice of the lemon half, and cook for 10 minutes or until tender and lightly golden. Turn off heat and set aside.
While the peaches cook, heat 1 TBSP EVOO in a large nonstick skillet over medium-high to high heat. Cut the chicken breast pieces in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper. Cook about 12 minutes, turning half way through, transfer to a plate and cover to keep warm.
Dice the shallot and grate the gingerroot.
Add another drizzle of EVOO to the pan the chicken was in and add the shallot and ginger.
Pour in the chicken stock, peach preserves, hot sauce, and Worcestershire sauce. Season with pepper and cook for a few minutes over medium heat until the glaze is thickened.
Arrange the chicken and peaches on a platter, pour the glaze over the top, and garnish with fresh or dried thyme. Serve 1 piece of breast meat and 1 thigh per person. And don't forget the biscuits!!
So Good!! This really IS a must try!!!