Refreshing and flavoursome.
|2 Tbsp||Olive oil|
|1||Medium onion, sliced|
|1 tsp||Salt and freshly ground black pepper, to taste|
|8||Chicken thighs, (750g), skinned and boned (Main)|
|100 ml||Balsamic vinegar|
|3||Peaches, stoned, peeled and quartered (Main)|
|¼ cup||Small basil leaves|
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- Heat the olive oil in a large non-stick frying pan. Sauté the onion until softened. Push to one side. Season the chicken. Pan-fry on both sides until browned. Remove to a plate.
- Add the balsamic vinegar and boil for a minute then stir in the honey. Add the peaches and tomatoes. Tuck the chicken between the fruit together with the basil leaves.
- Cover and simmer gently for about 15 minutes, until cooked. Great served with mash or rice.