Peach Barbecue Chicken
Okay, so normally this blog is about sweet baking things, but I experimented with this meal and I was such a fan that I had to post about it.
I love the Pioneer Woman. She is great. If you haven't checked out her blog, or seen her show on Food Network (which I watch religiously) then you have not lived. Well, that might be a tad dramatic, but you really are missing out.
She has recipe for Peach-Whiskey Barbecue Chicken which looks amazing, however, I didn't have any whiskey or peach preserves so I had to improvise. We had fresh peaches and barbecue sauce...so nix the whiskey, use fresh peaches, and viola! Peach Barbecue Chicken.
It was ridiculously simple and so delicious. So try it. Immediately.
Why wouldn't you try this? Saucy, peachy, chickeny deliciousness with roasted vegetables. Yum to the power of two. Or three. I've forgotten a lot of algebra because unless you major in something that uses high numbers, you're not going to use algebra in life. It's a fact. Let's just settle on the fact this is tasty and you won't regret making this.
Recipe:
4 boneless chicken breasts, thawed.
About 1 cup diced peaches (I left the skin on, but you can remove it)
About 1 1/4 cup smoky barbecue sauce (you coat the chicken with sauce and put a little on the bottom of
the pan)
Season to taste (I used salt, pepper, and a chicken seasoning mix)
In a skillet pan, pour about a tablespoon of olive oil and allow it to heat up on medium heat. Pour the peaches in the pan and mix 1/4 cup barbecue sauce in with them.
Season the chicken to taste, and coat each side with barbecue sauce. Lay it over the bed of sauce and peaches in the pan, and scoop some of peach/sauce mixture on top of the chicken. Cook the chicken 'til it is browned on the bottom, then flip it over and cook until it is completely cooked (with this sauce, you'll probably have to stir the peach/barbecue mixture every now and again so that it doesn't burn).
As for the vegetables, use whatever you have on hand. Chop them into manageable pieces and sprinkle with a little bit of olive oil, salt, and pepper. Preheat the panggangan to 375 and roast the veggies for about twenty minutes or until tender.
Bon Appetit!
Sumber http://crimsonandcloverbakingadventures.blogspot.com
I love the Pioneer Woman. She is great. If you haven't checked out her blog, or seen her show on Food Network (which I watch religiously) then you have not lived. Well, that might be a tad dramatic, but you really are missing out.
She has recipe for Peach-Whiskey Barbecue Chicken which looks amazing, however, I didn't have any whiskey or peach preserves so I had to improvise. We had fresh peaches and barbecue sauce...so nix the whiskey, use fresh peaches, and viola! Peach Barbecue Chicken.
It was ridiculously simple and so delicious. So try it. Immediately.
Why wouldn't you try this? Saucy, peachy, chickeny deliciousness with roasted vegetables. Yum to the power of two. Or three. I've forgotten a lot of algebra because unless you major in something that uses high numbers, you're not going to use algebra in life. It's a fact. Let's just settle on the fact this is tasty and you won't regret making this.
Recipe:
4 boneless chicken breasts, thawed.
About 1 cup diced peaches (I left the skin on, but you can remove it)
About 1 1/4 cup smoky barbecue sauce (you coat the chicken with sauce and put a little on the bottom of
the pan)
Season to taste (I used salt, pepper, and a chicken seasoning mix)
In a skillet pan, pour about a tablespoon of olive oil and allow it to heat up on medium heat. Pour the peaches in the pan and mix 1/4 cup barbecue sauce in with them.
Season the chicken to taste, and coat each side with barbecue sauce. Lay it over the bed of sauce and peaches in the pan, and scoop some of peach/sauce mixture on top of the chicken. Cook the chicken 'til it is browned on the bottom, then flip it over and cook until it is completely cooked (with this sauce, you'll probably have to stir the peach/barbecue mixture every now and again so that it doesn't burn).
As for the vegetables, use whatever you have on hand. Chop them into manageable pieces and sprinkle with a little bit of olive oil, salt, and pepper. Preheat the panggangan to 375 and roast the veggies for about twenty minutes or until tender.
Bon Appetit!
Sumber http://crimsonandcloverbakingadventures.blogspot.com
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