Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    borinda ate it and said...
    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!!!
    Was this review helpful? Yes Flag
  • charlesroberts 9 years ago
    The reason why PEI potatoes are the best is because of where they are located. PEI is located in the mouth of the St Lawrence River and is surrounded by water....hence the island designation. They never get hot summers and always have cool evenings. Potatoes just love that sort of weather. So because of this you end up with a wonderful potato. When they are new, all you have to do is scrub them, boil them with their skins on and then eat them...they need no butter.
    But if you dont have access to PEI potatoes...then whatever you have at your disposal will be fine.
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    " It was excellent "
    mjcmcook ate it and said...
    ~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 'LOVE'?
    Be that as it may, I really like this
    "5"FORK!!!!! recipe~ and I promise to honor
    the directions so that it will turn out
    "just right"~ "Tender as a Mother's Love"~
    ~~~~~(^_^)~~~~~
    ~*~mj~*~
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Oh yum....what time is dinner, this has my name written all over it. Great post and a high 5. Yummers....
    Was this review helpful? Yes Flag

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