Today we are conducting a live, virtual cooking demo for our partners at Metro Health in Cleveland. Here's the recipe our own Nicole Ryan, Registered Dietitian and Founder of Good Soul Nutrition, is sharing so you can create the same dish at home using this week's delicious local peaches!
Peach season has arrived and we are here for it. They are truly the most delicious pieces of fruit you will find available right now. Their natural sweetness is perfect for baking, eating fresh or adding a sweet twist to your traditional savory weeknight dinners. Further, peaches are incredibly rich in many vitamins, minerals, and beneficial plant compounds called antioxidants. They are not only good, but good for you!
Here at PIP we love a good ole traditional easy chicken dinner, but we of course couldn’t miss the opportunity to add an ode to local peach season. This week’s recipe did just that. These braised chicken thighs with peaches overtop orzo and fresh spinach celebrate both summer and fall with cozy yet light flavors that honor the transition of seasons. Did you know that when selecting peaches, typically the sweeter their smell, the riper they will be? You can tell a peach is ripe and ready to eat when you press down on its flesh and feel it slightly give. If you get a peach that is a little hard, don’t worry! Just place it out on the counter for 1-3 days and it will continue to ripen and be ready to add into any dish you choose! We hope you enjoy this delicious recipe as much as our family did!
Braised Chicken Thighs with Peaches Overtop Orzo and Fresh Spinach
Note: Serves 5 people
5 de-boned chicken thighs, raw
4 garlic cloves, minced
2 fresh peaches, sliced
1.5 tbsp honey
1/4 tsp crushed red pepper flakes
3 Tbsp olive oil
1 cup dry white wine
2 tbsp white balsamic vinegar
1 cup whole cherry tomatoes
1 large shallot, sliced
4-5 sprigs of fresh thyme
1/2 lb of orzo pasta
4 cups fresh baby spinach, chopped
8 slices fresh prosciutto
Dash of salt & pepper
Heat an oven safe skillet over medium heat.
Slice the prosciutto slices in half, and cook in skillet until crispy. Remove from pan and set aside.
Add 3 tbsp of olive oil to the pan. While it is heating up, season the chicken thighs on both sides with salt and pepper. Add chicken thighs to the skillet, cook for 2-3 minutes on each side until brown and crispy. Remove once completed and set aside.
Add sliced shallots and minced garlic. Cook for 1 minute, stirring occasionally.
Then, add in the sliced peaches and toss in the whole cherry tomatoes. Cook for 2 minutes.
Next, pour in the wine, white balsamic vinegar, and honey. Add the hot pepper flakes, salt and pepper. Add the chicken thighs back in and cook on stove top for 5 minutes, allowing to come to a high simmer. Add 3-4 sprigs of thyme on top.
Transfer to a 375 degree oven for 15-20 minutes, until chicken thighs reach an internal temperature of 165 degrees.
While the chicken is cooking, cook the orzo pasta and chop the spinach. Combine the cooked orzo with the spinach, tossing to combine.
Once the chicken is done, place about a cup of the orzo spinach salad onto the plate and serve the braised chicken, peaches & tomatoes with the sauce overtop. Don't forget to top with the crispy prosciutto and fresh herbs.