Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 0.5 cup balsamic vinegar of Modena
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 2 large fresh peaches, sliced into 0.5-inch wedges
  • 0.25 cup fresh Italian basil, chiffonade
  • 0.25 small red onion, thinly sliced

Instructions:

  1. Season the chicken thighs liberally on both sides with Kosher salt and cracked black pepper. In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, and Dijon mustard to create the glaze base.
  2. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the chicken thighs (working in batches if necessary) and sear for 5-6 minutes per side until a deep mahogany-colored crust forms and the chicken is nearly cooked through.
  3. Remove the chicken from the skillet and set aside on a plate. Add the sliced peaches and red onions to the hot skillet, sautéing for 3-5 minutes until the peach sugars begin to caramelize and edges soften.
  4. Pour the balsamic mixture into the skillet, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Bring the sauce to a simmer.
  5. Return the chicken and any accumulated juices to the pan. Simmer for an additional 3-5 minutes until the sauce reduces to a thick, syrupy glaze that coats the spoon and the chicken reaches an internal temperature of 165°F.
  6. Remove from heat immediately. Stir in the fresh basil chiffonade just before serving to preserve the herbal volatiles and bright green color.