This delicious harmony is the happy union of two loves at first sight. One was with a recipe in a magazine for Bourbon Peach Buttered Chicken, and the second was with Chipotle Caramelized Onions on Closet Cooking (check it out). How could I let two things so destined to be together remain apart?
And am I happy I didn't. This dish left a warm sensation in my heart, and I'm not just talking about the the chipotle onions... Smokey, spicy-sweet, as rich and savory as it was fresh, this was a match made in heaven of summer peaches and chipotle peppers.
Listen to your heart and don't let this one get away.
Brandied Peach Butter Chicken
- 5 medium peaches, peeled and chopped
- 1/4 lemon juice
- 1/3 c brandy
- 1/3 c brown sugar
- 1/4 tsp salt
In a saucepan, bring peaches, lemon juice and 3 tbsp water to a boil, and then simmer, covered, for 30 minutes. Transfer peaches to a blender with the brandy, brown sugar and salt and blend until smooth.
Pour into a 13 x 9 baking dish, and bake for close to 2 1/4 hours until thick. Sprinkle chicken with salt and pepper, and grill. Before flipping, brush one side of chicken with peach butter, and then the other side.
Chipotle Caramelized Onions
- 4 c onions, sliced
- 3/4 of 1 chili in adobo
- 1 tbsp brown sugar
- 1 tsp balsalmic vinegar
- 1/2 c water
Heat oil in a skillet then add onions, chipotles, brown sugar, vinegar and water. Mix and simmer covered until onions are golden brown and caramelized, about 40 minutes. You may need to add more water as they cook to prevent burning and aid the caramelizing process, but only little bits at a time because the onions will create their own liquid.
Serve Brandied Peach Butter Chicken topped with Caramelized Onions along with a garden salad and ranch dressing on the side. Shed a tear; it's beautiful.
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