An original recipe, sweet and salty at the same time. Chicken with peaches and almonds is delicious and light.

Peaches and almonds Chicken


8 chicken thighs, boneless
1 tablespoon olive oil
1 tablespoon chopped shallots
8 peaches in half (reserve 1 cup juice)
2 tablespoons toasted flaked almonds
2 teaspoons balsamic vinegar


Sauté in oil thighs in a large hot skillet until browned. Add shallots, peach halves and almonds. Continue cooking an additional 15 minutes.

Remove from heat and keep warm. Deglaze the pan with the balsamic vinegar, drizzle with the reserved peach juice. Reduce to desired consistency. Season to taste.

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