This recipe was adapted from a Georgia-style barbecued chicken with peach sauce. Slave makes this skillet-style. Chicken in a Bar Be Que style peach sauce will be a great change from normal evening meals.
This
dish is named after a little restaurant on Camden Rd in Charlotte
where the chicken is worth trying any day of the week.
Ingredients:
- ¼ cup all-purpose flour
- 3 chicken thighs
- 2 tablespoons butter
- 1 can sliced peaches, drained
- 1½ cups firmly-packed light brown sugar
- ½ cup red onion chopped
- 1 small onion, chopped
- 2 Tbs mustard
- 2 Tbs lemon juice
- ½
tsp salt + ½ tsp white pepper
- ½
tsp paprika
Directions:
Do your cutting: chop the onions, drain the peaches. Zest the lemon, cut in half and squeeze out the juice. Do all the prep work before you start.
Place
flour in a shallow dish. Mix in the salt, pepper and paprika with a
fork until blended.
Heat
a skillet over medium heat with 2 tbs oil. Dip chicken breasts in
flour, coating completely. Add coated chicken and brown 3-4
minutes per side.
Transfer
chicken to a platter and set aside.
Add
remaining ingredients to skillet and cook 4
to 5 minutes,
or until peaches are thawed and sauce begins to thicken.
To
enjoy every last bit of the peach sauce, serve this over hot cooked
rice.
Add
a simple side of mixed vegetables and you have a dinner to be proud
of.
For
our music: https://www.youtube.com/watch?v=HOY6Sd9Q82Y
So
privileged to be serving my Master
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
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