Balsamic roast chicken + glazed peaches + red wine reduction

With 1 cup of red wine left from the night before and a jar of my home made spiced peaches, I started thinking about flavors that would meld really well together. I decided that pieces of roasted chicken marinated with balsamic vinegar, fresh thyme, brown sugar, and garlic would would be good if topped with glazed peaches. I served these with lemon mashed potatoes and balsamic reduction. It feels awesome to make multiple uses out of a good bottle of red wine that you can’t finish drinking.
Recipe serves 4
Marinade:

  • 8 pieces of chicken thighs, drumsticks, or mix
  • 1/2 cup of balsamic vinegar
  • 1/4 cup canola oil
  • 1Β  tablespoon salt
  • 1 teaspoon fresh thyme
  • 2 cloves garlic minced
  • zip lock bag

Add all the ingredients in a zip-lock bag and let marinate together for at least 1 hour.

Red Wine reduction

  • 1 cup of red wine
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, smashed

In a stainless steel skillet on high heat, add the wine and garlic and reduce to half the amount. Add in balsamic vinegar. Allow the sauce to reduce and thicken for about 2 more minutes.
Glazed Spiced peaches

  1. Preheat oven to 425 degrees. In a baking dish, line the chicken pieces with skin side up. Bake for 15 minutes and lower heat to 350 degrees and cook for another 30 minutes.
  2. Mix the spiced peaches with brown sugar. Add the peach and brown sugar mixture to the top of each chicken piece and broil for 5 minutes.
  3. Drizzle red wine reduction over chicken and serve.
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One thought on “Balsamic roast chicken + glazed peaches + red wine reduction

  1. Pingback: The Simple Joys of Roasted Chicken | Simply Sophisticated Cooking

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