- 2 TBSP Tuscan Herb Olive Oil
- 1 Small Sweet Onion, thinly sliced
- 2 Cloves Garlic, minced
- 1 ½ tsp Salt
- ¼ tsp Pepper
- 3 Peaches, pitted and sliced
- ¼ Cup Honey
- ¾ Cup Peach Balsamic
- 10 Chicken Thighs, skin removed
- Sprig of Rosemary, for garnish (optional)
Preheat Oven to 375 degrees. In a large saute pan, heat the Tuscan Herb Olive Oil to medium/high. Add onion, garlic, salt and pepper. Sautee until the onion is translucent and soft, about 4-5 minutes. Add peach slices and saute for another 5 minutes. Add honey and Peach Balsamic to pan and bring to a simmer. Simmer about 5 minutes or until the sauce is reduced to a thick syrup. DO NOT ALLOW TO CARMELIZE!!
Place chicken thighs onto lightly greased baking dish. Pour the peach sauce over the chicken, spreading evenly. Bake for 1 ½ hours, or until tender and cooked thoroughly.
Remove from oven and pour the liquid in the pan into a small sauce pan. Bring to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes. Pour the sauce back over the chicken, evenly coating. Serve over rice or quinoa.