Plum Peach Chicken Recipes

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts 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, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

PEACH CHICKEN

Steps:

• Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Steps:

• Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
• Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
• Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
• When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
• Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
• Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

PEACH PLUM JAM

Steps:

• In a large pot combine peaches, plums, lemon juice and sugar.
• Cook, stiring, over med-high heat until sugar is melted.
• Bring to a rolling boil.
• Boil, stirring constantly, for 1 minute.
• Add 2 pouches of Certo, stirring constantly.
• Return to a rolling boil.
• Boil, stirring constantly for 1 minute.
• Remove from heat.
• Skim off any foam with a metal spoon.
• Fill Hot sterile jars leaving 1/4 inch headspace.
• Wipe off jar rims with damp cloth.
• Top with 2 piece seal and ring.
• Hot water bath jars for 10 minutes.

PRUNE-PLUM AND PEACH COMPOTE

Steps:

• Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
• Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
• Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
• At serving time, remove and discard the mint.

PEACH PLUM PEAR CASSEROLE PIE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
• In a large bowl, combine cornstarch mixture, peaches, plums, pears, maraschino cherries, almonds, raisins, brown sugar, cinnamon and nutmeg.
• Pour into a shallow 2-1/2 quart casserole.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Cut in the cold shortening until mixture is coarse; stir in the sour cream until blended.
• On a floured surface, toss the dough lightly to coat with flour.
• Knead/roll the dough 8-10 times with a floured rolling pin.
• Roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.
• Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
• Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
• Brush top lightly with milk and sprinkle with sugar.
• Bake about 40 to 45 minutes or until the pastry is a dark golden brown.
• Cool at least 25 minutes before serving.