Roasted Chicken and Peaches with Tangy Red Onion and a sprinkling of Bleu Cheese. A most delicious combination of flavors that savor the last of our summer season.
Roasted Chicken and Sweet Peaches with Tangy Red Onion and Bleu Cheese
4-6 boneless, skinless chicken breasts (this can also be done with bone-in chicken pieces, it’ll just need to cook longer)
4-5 medium to large peaches, pitted and thick sliced (no need to peel)
1 small red onion, halved and thick sliced
¼ -1/3 cup crumbled Bleu cheese or Gorgonzola
2 tablespoons organic high heat cooking oil (safflower, sunflower, etc)
Salt and pepper
Fresh chopped basil as a garnish (optional)
Pre-heat the oven to 350F. Season the chicken with salt and pepper.
In a large skillet, heat the oil over medium high heat. When the oil is hot, brown the chicken breasts on both sides and then transfer the browned chicken to a baking dish large enough to hold the chicken and peaches.
Browning the chicken breasts first before finishing in the oven allows a nice color/flavor to develop while keeping the inside of the chicken breast moist.
Toss the peaches and red onion with a drizzle of oil and sprinkle with a little salt and pepper. Pour them in the baking dish arranging them around the chicken.
Place the baking dish in the oven and finish cooking until the chicken reaches 160-165F internal temperature or about an additional 10-15 minutes depending on the thickness of the chicken breasts. Be sure not to overcook the chicken as it will make them tough and chewy.
If roasting chicken pieces, follow the same browning instructions but don’t add the peaches and red onion until about 10-15 minutes prior to the bone in chicken being done.
Once the chicken is done transfer the chicken to a platter, scattering the peaches and onion over top and sprinkle with the bleu cheese. Serve immediately.
I love this dish served with a simple salad of fresh greens and a balsamic or French vinaigrette, or roasted green beans with toasted almonds and brown butter.