Makes 4 servings
Macros: 322 cal, fat 17g, carbs 15g, protein 28g, fibre 2g
1 1/2 lb chicken thighs, bone in
1 tsp sea salt
1/4 tsp black pepper (omit for AIP)
2 tbsp avocado oil
3 cloves garlic, minced
1/3 cup chicken broth
1/4 cup balsamic vinegar
1 tbsp honey (omit for whole30)
2 peaches, sliced thin
2 tbsp fresh basil, sliced
Preheat the oven to 400 F and set aside a large oven safe skillet.
Pat down the chicken thighs and season well with salt and pepper.
Heat the avocado oil in the skillet over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 3-4 minutes on each side to lightly crisp. Set aside.
Reduce the heat to medium and saute the garlic for 2-3 minutes or until fragrant.
Pour in the chicken broth, balsamic vinegar, and honey, stir to combine. Heat until the mixture reaches a low simmer.
Add the sliced peaches to the pan and simmer for 5 minutes to lightly soften.
Add the chicken thighs back to the pan and spoon the liquid over top.
Transfer to the oven and allow to cook for 18-20 minutes uncovered. The internal temperature of the chicken thighs should read 165 F.
Serve with fresh chopped basil.