Saturday, July 30, 2016

Let's Talk Peaches and Poultry

Amazon prime day rolled around the corner a couple weeks ago and I was able to get my hands on a much awaited Instant Pot. I've had my eye on this thing since my friends Marilyn and Wesley got one a few months back. They are some of the biggest foodies and best cooking couples I know and so if they have one, you know it's gotta be good. And as expected, this new gadget was magical--it can do 7 different things but is the size of a simple rice cooker!

The first recipe I wanted to try out was peach balsamic chicken. With fresh peaches from Jen's garden and fresh basil from my own kitchen bay window, this recipe came out wonderfully, thanks to my trusty instant pot of course. While I made this recipe in the instant pot it can easily be made in a skillet on the stove as well. 

Peach Balsamic Chicken

   via the Instant Pot

Prep time 15 minutes
Cook time: 30 minutes

2 tbsp olive oil
5 cloves garlic, crushes
1/2 sweet onion, diced
8 chicken drumsticks (lightly salted)
1/2 cup balsamic vinegar
2 tbsp honey
3 large peaches, peeled and sliced
1 cup cherry tomatoes, halved
1 14.5oz can diced tomatoes 
1 tsp corn starch
3 tbsp sliced basil


  1. Set instant pot to "saute."
  2. When hot, add oil, garlic, and onions and saute until translucent (about 3 minutes)
  3. Add drumsticks and brown on each side. 
  4. Remove drumsticks and add balsamic vinegar to deglaze pot
  5. Next add honey, peaches, tomatoes, and diced tomatoes. 
  6. Add chicken back to the pot and stir 
  7. Replace lid on instant pot, making sure vent is set to "sealing"
  8. Switch instant pot setting to manual and set time for 10 minutes. (if cooking on the stove, cover skillet and cook for 20-25 minutes until done)
  9. Once done cooking, set vent to "venting" for instant pressure release. 
  10. Remove chicken from pot and turn pot settings back to "saute"
  11. Mix 1 tsp cornstarch with 1 tbsp water and while stirring, add it to the peach balsamic sauce.
  12. Heat for an additional 5 minutes to thicken the sauce. Replace chicken. Serve over rice and sprinkle with basil slices. 
We had our chicken with a traditional caprese salad and a peach caprese (made from fresh picked peaches and heirloom tomatoes from Jen's garden)! Please excuse the blurry pictures. Lighting was poor but we were hungry :P

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