serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 4 bone-in skin-on chicken breasts
- 1½ tbsp unsalted butter, divided
- Kosher salt
- Freshly ground black pepper
- 2 sprigs sage, divided
- 4 garlic cloves, divided
- 2 shallots, cut into thin wedges
- 3 peaches, quartered
- ¼ cup (60 ml) bourbon
Instructions
- Heat your oven to 200°C (400°F).
- Place a large cast iron or stainless-steel skillet over medium-high heat. Season the chicken with salt and pepper and add half the butter to the pan to melt. Add in the chicken, skin side down, and sear until golden brown, about 6 to 8 minutes. Flip the chicken over, add 1 sprig of sage and 2 garlic cloves, and transfer to the oven. Roast for 12 to 15 minutes or until the internal temperature of the chicken reaches 74°C (165°F). Remove the chicken from the pan, discard the garlic and sage, and set aside to rest while you prepare the sauce.
- Heat the pan to medium and add the remaining butter to the pan along with the shallots. Season with salt and pepper and cook until slightly softened and golden brown, about 4 to 5 minutes. Thinly slice the remaining garlic cloves and add to the shallots along with the remaining sprig of sage. Cook for 1 minute just to soften. Add in the peaches and cook until lightly caramelised but still holding their shape. Carefully deglaze the pan with the bourbon and let it reduce by about half.
- Serve the chicken with the shallot and peach mixture spooned over top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
