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View printable version of this recipe View all Field-Fresh Recipes Simple Peach-Glazed Chicken, Steamed Potatoes and Mushroom Medley Serves 4-6 Peach-Glazed Chicken 8 chicken drumsticks or thighs (skinned) 2 tsp. olive oil 1/2 tsp. thyme 1/2 paprika 2 Tbsp. red wine vinegar 1/2 C. peach jam 2 Tbsp. Dijon mustard 1 clove garlic, minced Cover chicken with thyme, paprika, sprinkle with salt & pepper to taste. In a pan, heat oil on medium heat. Cook chicken until golden brown in the oil, about 5 minutes, each side. Transfer chicken to roasting pan and bake in oven at 350 F for 20-25 minutes or until juices run dry. Add vinegar, jam, mustard and garlic to the frying pan. Mix well, scraping bottom of pan. Bring to a boil. Reduce heat to medium. Return chicken to frying pan, stirring to coat chicken with mixture, until heated. Steamed Potatoes 2 lb. potatoes, quartered 1 Tbsp olive oil 1/2 tsp. thyme Steam potatoes in a steamer pot. Cover and cook for about 15-20 minutes. Place potatoes in a bowl and add oil, thyme, salt & pepper to taste. Mushroom Medley 1 tsp. olive oil 1 lb mixed mushrooms (button, crimini, shitake), sliced thin 1 tsp. red wine vinegar Heat oil in pan. Add mushrooms. Cook, stirring occasionally, for 10-15 minutes on medium heat, until mushrooms are tender. Remove from pan, sprinkle with vinegar. Grocery List: chicken olive oil thyme paprika red wine vinegar potatoes mushrooms peach jam Dijon mustard garlic |
