It’s peach season in Western Australia and these beauties are from the Perth Hills, near where I live.
Don’t be tempted to put the peaches into the sauce for longer, they are just warmed through or they go to mush!
If you want make this ahead of time cook up to the stage of the cream thickening and then turn the heat off.
Once you are ready to eat, bring up to a gently simmer, add an extra 100mls cream, simmer gently until heated through and then continue as below.
40mls olive oil
6 chicken thighs, bone in skin on
1 brown onion, finely diced
4 garlic cloves, sliced
300mls chicken stock or water
3-4 large peaches, skinned, stoned and diced
1-2 tablespoons freshly chopped parsley
In a large frying pan with a lid, heat the butter and oil over a medium to high heat.
Season the chicken on both sides with salt and pepper.
Once the fat is hot, add the chicken, skin side down. Cook for 4-5 minutes until the skin is crisp.
Turn the chicken and again cook for 4-5 minutes.
Remove the chicken and set aside. Drain most of the fat out of the pan, leave a couple of teaspoons worth in the pan.
Heat the pan over a medium heat and add the onion, cook until soft, scraping the dark bits off the bottom of the pan as you go.
Add the garlic and cook for 1 minute.
Return the chicken to the pan, turn a few times in the onion mixture.
Turn the chicken skin side up.
Pour in the cream and stock, bring to a gently simmer, cover and simmer for 30minutes.
Check that the chicken is cooked through and the sauce has thickened. If the sauce is still a little runny, remove the lid and simmer uncovered.
Stir in the peaches, just heat them a little, sprinkle over the parsley and serve.