Made with crispy-skin chicken thighs and fresh peaches, this single-pot dish is a delicious summer twist on the French tradition of wine-braised chicken recipes. The chicken thighs are seared until crispy on the stove top before getting braised in white wine in the oven with peaches. As they bake, the peaches soften and meld into the flavorful chicken drippings to create a succulent sweet and salty sauce.
Which white wine to choose for braising?
For this recipe (or for any wine braised chicken recipe really), I almost always recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.
Some of my recommendations are:
- Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
- Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
- Unoaked Chardonnay– this one is slightly richer than the two above.
- Dry Marsala– it adds lovely nutty notes and creates a great caramelization.
- Dry Sparkling Wine– it is a light and crisp option. Note that the bubbles dissipate when cooking, so you won’t notice this was a sparkling wine.
In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. This recipe already relies on peaches to provide a delightful natural sweetness. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.
Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store!
Can you substitute the chicken thighs?
Skin-on, bone-in chicken thighs are my pieces of choice for this type of wine-braised recipes. They are so flavorful and turn fork-tender. However, yes, you can replace chicken thighs for skin-on legs or quarters if you would like. Avoid using chicken breasts as they will likely become too tough after 30 minutes of baking in the oven.
Whether you choose chicken thighs, legs or quarters, leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the shallots and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later – in your plate, once the dish is served.
Cooking tips:
- I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate the meat.
- Choosing in-season peaches is best. However, do not opt for peaches that are too ripe or soft, or they will turn mushy once baked. You will want to choose peaches that are still firm, so they turn soft yet keep in once piece once baked.
- Use a pot/pan/skillet that can go from the stove-top to the oven.
I hope you’ll love this Wine-braised Chicken with Peaches as much as I do! This is a simple yet impressive recipe that is perfect for Summer. You can serve it with rice and a salad on the side.
You may also like:
- Chicken Provençal with Olives and Cherry Tomatoes
- Creamy French Chicken Tarragon (Poulet à l’Estragon)
- Clementine Roast Chicken with Fennel and Honey
- Simple Chicken Marengo with Mushrooms
- Braised Chicken Thighs with Garlic and Onion
- Chicken Fricassée with Shallots and Bacon
20 comments
Muchas gracias por esta receta sabrosa y veraniega. Saludos.
Thank you!
As soon as I got the recipe “Wine-Braised Chicken with Peaches” in my email I knew that when fresh, local peaches were available I had to try it. So 3 days ago armed with “early” Niagara peaches I did it and it was spectacular. 6 thighs so I increased ingredients as I saw fit. Used inexpensive Hungarian white wine that I’ve known for years ( Debroi Harslevelu $10) Was great. Can’t wait to try it again when “freestone” peaches are ready as they’re easier to slice. Was hoping to upload a photo but can’t see how…
Thank you for your feedback!
This is an excellent weeknight recipe. Relatively easy and full of flavor.
Amazing, thank you!
This recipe sounds wonderful & I plan to try it. Since I don’t like peach fuzzy skins I’m wondering if it’d be okay to peel the peaches. Would they still keep their shape?
Yes peeling the skin off is fine – as long as you choose peaches that aren’t too soft, or they will turn mushy. Happy cooking!
This is great in every way. It makes an attractive presentation, the basil gives off a subtle scent, the textures of the slightly softened peaches, the chicken and the almonds covers all the bases. The peaches don’t overwhelm the chicken or wine sauce and hold up well; everything works together perfectly. It’s like having peach cobbler and sautéed chicken together! Thank you!
Wonderfully descriptive, and I completely agree. So glad you enjoyed it and thanks for letting me know!
Tried this recipe last night and it was absolutely delicious and very easy to make! I will definitely be making this again!
Very glad to hear it! I hope you get a chance to try some other recipes as well, I have plenty of chicken based recipes on this blog.
I made this today with frozen peach slices because the peaches at my grocery store weren’t ready yet. I also mixed honey and a peach preserve together and tossed the peaches into that. This is a fantastic recipe. Even though I forgot the almonds. For the wine I used Chloe a really nice dry New Zealand Sav Blanc
Adrienne, this sounds amazing! Sometimes you gotta make a few substitutions or changes to accommodate for what’s available. I’m so pleased it worked out. While forgetting the almonds is no big deal, it really does add a little extra something that I think you’ll love. There’s always next time! Thanks for the kind words.
This is my go to receipt ! It has been a success every time!
Thank you
Alan
Un grand merci, Alan! I can’t wait for summer to come back around to make this dish again!
Hi Audrey
Made the chicken and peaches dinner for friends but paired it with your cream cheese and smoked salmon tart this time! Complete success!
They are very happy with full tummies!
Absolutely love to hear this, Alan. So glad these recipes were part of a special occasion like this. I really appreciate the feedback and support!
fabulous! Thank you.
You’re very welcome, Judy! So glad you got to taste this dish… So unique, yet still so comforting.