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  • Twin Springs Fruit Farm

Peach & Tomato Balsamic Chicken

What follows is a recipe from the Shalom Kosher (grocery store in Silver Spring) website, sent to me by Phyllis a Takoma Park regular. I've adapted it a bit, mostly to put TSFF, for our farm, duh, in places where we grow the stuff.


1 Cup diced TSFF Candy Onions

6 Tbs. Balsamic Vinegar

8 Chicken thighs

Salt and pepper

4 Cups sliced TSFF peaches

4 Cups chopped TSFF tomatoes - any kind, beefsteak or heirloom. (Rather than the canned ones called for)

Basil, from TSFF, to taste

Heat the oil in a large skillet *over medium-high heat.

Sprinkle the chicken thighs with salt and pepper; place in skillet. 

Add 1 cup diced onions; cook 5 minutes or until chicken is browned, turning once.

Remove chicken from skillet; set aside.

Add 6 Tbsp. *balsamic vinegar; cook 2 minutes or until thickened.

Stir in the peaches and diced tomatoes.

Return chicken to skillet; cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165 F).

Sprinkle with basil just before serving.

Accompaniments: TSFF ButterCrunch and Arugula, salad and roasted TSFF potatoes.

*Phyllis used a pretty deep pot for this recipe, skinless & boneless thighs, and thought that the Balsamic vinegar overwhelmed the peach/tomato flavor, somewhat; perhaps cut back on it considerably.

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INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


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