Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
8 pieces chicken (mixture of thighs and legs)
Salt and freshly ground black pepper
½ cup all-purpose flour
4 peaches, cut into thick wedges
3 tomatoes, cut into thick wedges
2 red onions, thinly sliced
2 garlic cloves, diced
¼ cup white wine
¼ cup chopped fresh basil
Instructions
- Preheat the oven to 400°F.
- Heat a large cast-iron skillet over medium heat. Add olive oil and butter.
- Season chicken with salt and pepper, then dredge in flour.
- Sear chicken until golden brown on all sides, 6–8 minutes. Remove from skillet.
- Sear peaches until browned, 2–3 minutes per side. Remove, then repeat with tomatoes.
- Add onions to the skillet and sauté until tender, 4–5 minutes. Stir in garlic and cook for 1 minute. Deglaze with white wine.
- Return chicken to the skillet and transfer to the oven. Roast until cooked through, 10–12 minutes.
- Add peaches and tomatoes back to the pan and roast for 3–5 minutes more.
- Garnish with fresh basil and serve immediately.
Notes
- Swap peaches with nectarines, apricots, or plums for variety.
- Try thyme or rosemary instead of basil for a different herb profile.
- Add smoked paprika or red pepper flakes for a spicy kick.
- Use chicken stock with a splash of lemon juice if avoiding wine.
- Add zucchini, bell peppers, or mushrooms for extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Skillet Roast
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 12g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 145mg
