• Robyn Bottens

Peach Chicken - Cooking in Season

Updated: Aug 21

The main purpose of our farming practices is to work with Nature, not against her. Our momma cows calve in May-June when the sun is warm, we harvest our beef only when they've eaten green growing grass for at least 30 days, and we wean our calves with the moon.

Two years after beginning this journey, we have now taken the next step to diversifying our farm by adding pasture raised chicken. If you're not familiar with the term "pasture raised" you can learn more here.

By raising our chicken out on pasture, this allows them to live the way they were designed to live - pecking at the bugs (yes, it's an egg-cellent source of protein for them) and lush grasses, breathing in the fresh cool air, and napping in the warm sun.

The next step to working with nature is harvesting at the appropriate time. We raise our chickens outside on pasture which means it has to be warm outside. We use no artificial light or heaters which allows them to run about freely.

The last step is to enjoy this nutrient dense and delicious meat with in-season produce. In August, many gardens are in full production. Families are overjoyed with the amount of fresh vegetables and fruit that they are being blessed with. A common fruit that is in full bloom is peach! Peach also has many health benefits which is why I chose to make this delicious Peach Chicken with White Grapefruit Balsamic Glaze.

Plus this recipe is AIP, Whole30, and Paleo friendly!

Peach Chicken with White Grapefruit Balsamic Glaze

Ingredients:

1 1/2 Grateful Graze chicken thighs (I used the whole chicken)

1 tsp sea salt

1/4 tsp black pepper (omit for AIP)

1 Tbsp avocado oil

3 cloves minced garlic

1/3 cup chicken stock

1/4 cup balsamic vinegar (I used White Grapefruit from a local olive oil company)

1 Tbsp honey (omit for whole30)

3 peaches (sliced thin)

2 Tbsp fresh basil, chiffonade

Directions:

1. Thaw chicken thighs completely.

2. Preheat oven to 400 degrees F.

3. Using a towel, pat down chicken thighs and season well with salt and pepper.

4. Heat the avocado oil in a cast iron skillet (or other pan that can go into the oven). Once preheated, place chicken into the pan and cook for 3-4 minutes on each side. You want each side a nice golden color. Remove from pan and set aside.

5. Reduce the heat to medium-low and saute the garlic for 1-2 minutes until fragrant.

6. Deglaze the pan with the vinegar, then add the chicken stock and honey. Use a whisk to combine. Heat until the mixture reaches a low simmer.

7. Add the sliced peaches to the pan and simmer for 5 minutes to lightly soften them.

8. Add the chicken back to the pan and transfer to the preheated oven. Bake for 10-15 minutes uncovered or until the chicken reaches internal temperature of 160F.

9. While the chicken is baking, chiffonade the basil.

10. When the chicken is done, top with basil and I served it with mashed potatoes and green beans from the garden!

Enjoy knowing you are working with Mother Nature