• 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.