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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
Yield: 4
Ingredients: 4 corn-fed chicken breasts with skin (wingbone attached, optional); 1 tablespoon olive oil; 3 tablespoons light muscovado or brown sugar; 4 small peaches, skinned; 600ml muscat or sweet white wine; 1/2 cup (125ml) chicken stock; 2 vanilla pods, split, seeds scraped; Watercress, to garnish

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10m

25m

Corn-fed chicken with peaches and vanilla

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Beautiful plump chicken breasts with sweet peaches, wine and vanilla is a gourmet dinner recipe which will tantalise the senses.

4 corn-fed chicken breasts with skin (wingbone attached, optional)
1 tablespoon olive oil
3 tablespoons light muscovado or brown sugar
4 small peaches, skinned
600ml muscat or sweet white wine
1/2 cup (125ml) chicken stock
2 vanilla pods, split, seeds scraped
Watercress, to garnish

Method

1.

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.

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