Rosemary Chicken with Grilled Peaches
From charlesroberts 15 years agoIngredients
- boneless chicken thighs – 4 (you can keep the bone in if you want) shopping list
- roasted garlic olive oil – about 4 – 6 tablespoons in total shopping list
- salt & pepper shopping list
- butter – 2 tablespoons shopping list
- carrots – 1 diced shopping list
- celery – 1 diced shopping list
- shallots – 3 large sliced shopping list
- white wine – usually ½ a cup shopping list
- peaches – 1 great big one or two med sized. Take out the pit and slice into 3/16” slices. shopping list
- nutmeg – 1/4 a nut grated shopping list
- rosemary – About 2 stems, leaves removed and finely chopped shopping list
- PEI new potatoes – Yes they have to be from PEI and they have to be new – doesn’t matter how many you cook…as soon as you serve them, they will all disappear shopping list
- If you dont have access to PEI potatoes then it is perfectly acceptable to prepare potatoes in any way you see fit shopping list
How to make it
- You are going to want to prepare the thighs first. The longer they sit all seasoned up, the better. Spread your thighs out on a board and coat them with some of the olive oil. Gently massage the thighs with your hands, and then place back on the board and season with salt and pepper.
- Get the potatoes ready. Coat them with the roasted garlic olive oil. I put mine in the microwave first for about 10 mins. This doesn’t cook them all the way through, so you still get the flavour from the roasting.
- Place the partially cooked potatoes in an aluminium foil wrap. Place on the barbecue when you turn your grill on.
- Once you are ready to begin make sure to have your grill turned on.
- Add butter to a heated pan and melt on a separate burner
- Add a little of the olive oil so it doesn’t burn. When it is melted add the shallots and stir for about a minute.
- Add the carrots and celery.
- Add the wine and reduce to half. At this time you should have a very hot grill.
- Place the chicken on the hot grill. Two minutes for each side.
- Tale tje chicken off the grill and place the chicken in the pan with the trinity and wine reduction;
- Sprinkle the rosemary over the chicken. Cover the pan and turn down the heat to low.
- Let the chicken finish cooking in the wine reduction.
- Now grill the peaches on the very hot grill.
- Coat each side of the peach slices with the nutmeg
- About a minute or so for each side. You want grill marks. The idea is to leave a little firmness to the peach slices, so don’t over cook.
- Take the peach slices off the grill and place them on the chicken, keep the cover off the pan and let sit for 2 – 3 minutes, with the burner turned off.
- Plate the chicken in a bed of the trinity in the center, top with a peach slice or two and surround with potatoes.
People Who Like This Dish 5
- chefmeow Garland, TX
- borinda SoCal, CA
- crazeecndn Edmonton, CA
- mjcmcook Beach City, CA
- choclytcandy Dallas, Dallas
- charlesroberts Halifax, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Wonderful. When our daughter was in college she visited her roommate in Atlanta and they attended a barbeque. There were other fun times but the big hit was how fabulous the barbequed peaches were. You hit it just as she's described. Thank you!!!
borinda in SoCal loved it -
~Hello~ C.Roberts~
Now~ just WHY are 'Prince Edward Island'
potatoes so much better, say, than perhaps
petite red potatoes, other than the fact that the
'PEI' are grown on 'P.E. Island'?
Is it that they are grown with more '...moremjcmcook in Beach City loved it -
Oh yum....what time is dinner, this has my name written all over it. Great post and a high 5. Yummers....
chefmeow in Garland loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments