Corn-fed chicken with peaches and vanilla

Cooking Meat Corn-fed chicken with peaches and vanilla

Beautiful plump chicken breasts with sweet peaches, wine and vanilla is a gourmet dinner recipe which will tantalise the senses.

Lables: Low carb Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200°C. Season chicken. Heat oil in ovenproof frypan over medium heat. Cook chicken skin-side down for 2-3 minutes until golden. Cook for 1 minute on other side. Place pan in oven for 8 minutes. Sprinkle chicken with sugar and add peaches, wine, stock and vanilla pods and seeds to pan. Return pan to oven for 8 minutes or until chicken is cooked through, basting twice with pan juices. Remove chicken and peaches from pan and keep warm. Return pan to stove and simmer cooking juices over medium heat for 2-3 minutes to reduce. Serve chicken with peaches and vanilla sauce. Garnish with watercress.

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4 corn-fed chicken breasts* with skin
1 tbsp olive oil
3 tbsp light muscovado* or brown sugar
4 small peaches, skinned*
600ml muscat or sweet white wine
1/2 cup Massel chicken style liquid stock
2 vanilla pods, split, seeds scraped
Watercress, to garnish

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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