How to Make Chicken in Peach Sauce- Something Different and Amazingly Yummy!

Baked chicken and peaches? YES. I'm here to tell you that this would be a resounding, very loud, YES!

Sometimes I like to play around with different flavors in my kitchen to see what I can come up with that tastes amazing in the end and that's exactly where this recipe came from. Sometimes playing with your food can be a good thing because you discover new flavor combinations that make your pallet sing. This is one of those situations.

The peach preserves that I used in my recipe were made by me last summer during the height of peach season. It is sweet and has a very nice peach flavor. If you are using store purchased preserves, yours will probably be a bit damper or wetter than what is seen in the photos but that's OK. I just want to make sure you know to expect that it won't look exactly like my photos.

You can also substitute garlic powder if you don't have any fresh garlic. I like using the fresh garlic because, well, I just prefer fresh to powder. It's really personal preference so choose whichever one you think will work best for you.

The Worcestershire sauce is non-negotiable though. It adds a depth of flavor that you just can't get any other way. Don't leave it out or substitute anything for it. It just won't have the same flavor.

Finally, I used chicken legs for the photos but you can substitute thighs or even wings. I haven't tried this on chicken breast so I can't say for sure how that would turn out. If you do try it on the breast pieces, let us know how it does.

Cook Time

Prep time: 5 min

Cook time: 50 min

Ready in: 55 min

Yields: 2 pounds, approximately 4 servings

Ingredients for Baked Chicken in Peach Sauce

• 2 pounds chicken, thighs, drumsticks or wings
• 1 cup peach preserves, jelly will work but I don't recommend it
• 1 large clove finely chopped garlic, you can substitute 1 teaspoon of garlic powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt

How to Make Chicken in Peach Sauce

Preheat your oven to 375 degrees.

Chop your garlic.

Put your chicken pieces into your baking pan. The size that you will use depends on what part of the chicken you are cooking, but you want one single layer of chicken in the pan.

Put the garlic, Worcestershire sauce, salt and peach preserves into a bowl and mix well.Using a pastry brush, spread the mixture over the chicken.

Any extra sauce that is left in the bowl can be poured over the top of the chicken.

Bake, uncovered, for approximately 45 to 50 minutes or until the chicken reaches the internal temperature of 165 degrees.

When you plate the chicken, be sure to spoon some of the sauce from the baking pan over the top. Serve along side your favorite savory side dish. Sauted spinach or kale is an excellent choice for a side dish with this baked chicken.

Safety Tips for Cooking With Chicken

In today's world, sometimes it feels like you have to wear a hazmat suit and spray everything around you down with bleach when you are working with and cooking raw chicken to keep yourself and your family safe from a nasty bout with salmonella food poisoning. Salmonella poisoning is the most common form of food poisoning in the United States and really is not to be taken lightly.

Here are a few steps that you can take to help prevent this nasty bacteria from invading your kitchen:

• Have a separate cutting board for raw meat. I use a marble cutting board strictly for raw meats and a white cutting board for fresh vegetables and cheese.
• Always wash your hands immediately after handling raw chicken.
• Wipe down everything, and I do mean everything, in your kitchen with bleach water after you have put the raw chicken into the cooking pan. Do not forget places like stove knobs, your refrigerator handle and the faucet on your sink.
• Always take the temperature of your chicken to determine if it is done. NEVER try to make this determination by sight alone. Chicken should reach an interior temperature of 165 degrees Fahrenheit. You should insert the thermometer into the meatiest area if you are cooking chicken parts and into the thigh if you are cooking a whole chicken. Never let the thermometer rest against the bone or the pan because it will give you an inaccurate, warmer temperature.

Those are just a few tips to hopefully clear some of the confusion on how to reduce the risk of salmonella poisoning from preparing and eating chicken in your kitchen.

Make this and let us know what you think in the comments below!

Happy eating!