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.