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Peach Wine Rosemary Chicken

Peach Wine Rosemary Chicken
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
Recipe adapted from Half Baked Harvest
  • 1 1/2 lbs Chicken thighs or boneless chicken breasts
  • 2 tbsps Olive oil
  • 1 tbsp Rosemary, chopped
  • Zest of 1 Lemon
  • Sea salt
  • Black pepper
  • 1/4 flour
  • 3/4 cup Old York Cellars Peach Wine
  • 2 Peaches sliced
  • 4 Slices of chopped thick bacon
  • 1 tbsp Old York Cellars Honey
  • Basil for the topping
  • 8 ozs Shredded mozzarella cheese

Preheat your oven to 425 degrees F.

Rub the chicken all over with olive oil, rosemary, lemon zest, and season with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.

Heat a large oven safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the Old York Cellars Peach Wine and 1/4 cup water. Simmer the chicken for 5 minutes, until cooked through.

Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the Old York Cellars Honey over the peaches.

Transfer the skillet to the oven and roast for 5 minutes, then broil until the peaches are slightly charred and the cheese has melted, about 1 minute.

Top the chicken with peaches and drizzle any pan sauce over the chicken and peaches then top with the  basil.

Cheers & Enjoy!