Chicken Preparation

• Preparing the chicken correctly is the key to getting a golden, flavorful sear and juicy texture. I like to start by patting the chicken thighs dry with paper towels—this helps them brown more evenly. Then, I season both sides with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. The seasoning might seem simple, but it allows the flavors in the sauce to really shine later.
• I heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, I carefully add the chicken thighs in a single layer. It’s important not to crowd the pan—this ensures a crisp, golden crust forms instead of steaming the chicken.

  I cook the chicken for about 7 minutes per side, flipping only once. The goal is beautifully browned meat that reaches an internal temperature of 165°F. If you’re unsure, a quick check with a meat thermometer removes all guesswork. Once the chicken is fully cooked, I transfer it to a plate and loosely cover it with foil to keep it warm while I make the sauce.
• Don’t wipe out the skillet! All those golden bits stuck to the bottom—called fond—are pure flavor gold. They’re going to melt into the peach sauce and give it a rich, savory backbone that takes this dish to another level.
• With the chicken resting, it’s time to build the sauce that really makes this dish shine. I add the remaining 1 ½ teaspoons of vegetable oil to the skillet and toss in the finely chopped sweet onion and minced fresh rosemary. I cook them together for about 1 minute, stirring constantly, until the onion softens and turns lightly golden. This step unlocks the sweet and herbaceous flavors that pair beautifully with peaches.

  Next, I add the sauce’s magic ingredients: ⅓ cup packed light brown sugar, 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, the remaining ¼ teaspoon salt, and the chopped peaches. I reduce the heat to maintain a gentle simmer.

  It’s important to stir frequently and scrape up those flavorful browned bits from the bottom of the skillet. This not only prevents sticking but blends all the flavors together into a luscious sauce. I cook this mixture for 10 to 12 minutes, until the peaches soften and release their juices, creating a sweet and tangy glaze.