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Spicy Peach Glazed Chicken Breasts
Great served cold the next day
  • 1 cup peach preserves or jam
  • 1 large cloves garlic, minced (1 teaspoon)
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 chicken breasts (about 5 pounds), split
  • 4 ripe peaches, cut in half and pitted
  1. Using a small piece of cheesecloth, make a bouquet garni by wrapping 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems in a bundle and tye with kitchen twine.
  2. Cut chicken into strips about 2 inches long and 3/4 inch wide.
  3. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high heat.
  4. Add onions and remaining 3 cloves garlic;
  5. cook, stirring occasionally, until they begin to brown, about 4 minutes.
  6. Add mushrooms; cook until golden, about 4 minutes.
  7. Transfer to a dish.
  8. Add butter and remaining 1 tablespoon olive oil to skillet.
  9. Season with salt and pepper; cook Chicken in two batches until browned, about 1 minute per side.
  10. Return all chicken to pan.
  11. Add cognac and wine.
  12. Use a wooden spoon to scrape up any cooked-on bits from the bottom.
  13. Add chicken stock;
  14. stir in tomato paste.
  15. Add bouquet garni.
  16. Bring to a boil then reduce heat to a simmer, and cook, covered, 15 minutes.
  17. Add the reserved mushrooms, onions, and garlic; cook 5 minutes more.
  18. Using a slotted spoon, transfer chicken and vegetables to a bowl.
  19. Discard bouquet garni.
  20. Over high heat, reduce broth by half, about 12 minutes.
  21. In a small bowl, dissolve cornstarch in 1 tablespoon cold water.
  22. Pour back into broth, and stir until incorporated.
  23. Cook 2 minutes.
  24. Return chicken, onions, and mushrooms to pot;
  25. cook over medium-low heat until heated through.
  26. Chop parsley leaves, and stir in.
  27. Garnish with thyme.
  28. Serve hot.


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