Corn-fed chicken with peaches and vanilla

Name: Corn-fed chicken with peaches and vanilla
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 corn-fed chicken breasts* with skin (wingbone attached, optional); 1 tbsp olive oil; 3 tbsp light muscovado* or brown sugar; 4 small peaches, skinned*; 600ml muscat or sweet white wine; 1/2 cup (125ml) Massel chicken style liquid stock; 2 vanilla pods, split, seeds scraped; Watercress, to garnish

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $4.38 /serving

Author : Valli Little

quick budget friendly pan fry

Corn-fed chicken with peaches and vanilla

Ingredients

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4 corn-fed chicken breasts* with skin (wingbone attached, optional)1 tbsp olive oil3 tbsp light muscovado* or brown sugar4 small peaches, skinned*600 milliliters muscat or sweet white wine1/2 cup (125 milliliters) Massel chicken style liquid stock2 vanilla pods, split, seeds scrapedWatercress, to garnish

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Instructions

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Preheat oven to 200°C. Season chicken. Heat oil in ovenproof frypan over medium heat. Cook chicken skin-side down for 2-3 minutes until golden. Cook for 1 minute on other side. Place pan in oven for 8 minutes. Sprinkle chicken with sugar and add peaches, wine, stock and vanilla pods and seeds to pan. Return pan to oven for 8 minutes or until chicken is cooked through, basting twice with pan juices. Remove chicken and peaches from pan and keep warm. Return pan to stove and simmer cooking juices over medium heat for 2-3 minutes to reduce. Serve chicken with peaches and vanilla sauce. Garnish with watercress.