Name: Skillet Chicken Thighs and Peaches
Total time: 50 minutes
Yield: 2–4 servings
Ingredients: 1½ lb. skin-on, bone-in chicken thighs (about 4 small); Kosher salt; 2 tsp. all-purpose flour; 1 Tbsp. extra-virgin olive oil; 1 medium red onion, sliced into 2"-thick wedges; 6 garlic cloves, coarsely chopped; 4 sprigs thyme, plus more for serving; ⅓ cup apple cider vinegar; 2 Tbsp. Dijon mustard; 2 Tbsp. honey; 1 Tbsp. Worcestershire sauce; 1 tsp. freshly ground pepper; 1 1-lb. bag frozen sliced peaches

Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Tim Ferro

Sometimes frozen fruit works better than fresh, and this dish is the perfect example of why—a shorter prep time and a jump-start on a delightfully jammy texture. (Plus, you can make exactly what you’re craving, even if it’s no longer peak season.) Already peeled, pitted, and sliced peaches take a delicious turn when cooked with golden brown, crispy skin-on chicken thighs, lending their delightful sweetness to a rich and tangy pan sauce. Brightened with the zippy notes of apple cider vinegar and the zesty kick of mustard, this is a one-pan wonder perfect for a cozy weeknight.

What you’ll need

Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$40 $35 At Amazon
Tongs
$18 $14 At Amazon
Wooden Spoon
$9 At Amazon

Recipe notes

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Recipe notes

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