Enjoy a tender skillet-cooked chicken finished with a rich, sweet glaze and fresh seasonal flavor.
—Recipes by Chef Steph

Ingredients:

•  1 lb boneless skinless chicken thighs
• 1 ½ tbsp tablespoons oil divided 
•  ¼ cup finely chopped sweet onion
•  ½ tsp minced fresh rosemary
•  ¼ cup brown sugar
•  ¼ cup Big Peach Liqueur
•  2 tbsp apple cider vinegar
•  2 tbsp MRDC Boetjes mustard
•  ½ tsp salt divided
•  3 medium ripe peaches pitted and chopped
•  ¼ tsp pepper 

Directions:  

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
3. Sprinkle chicken with ¼ teaspoon salt and pepper.
4. Add chicken to the pan and cook for about 7 minutes per side, or until cooked through and golden brown.
5. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
6. Do not clean out the skillet, but add another 1 ½ teaspoons oil. Add onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
7. Add brown sugar, vinegar, mustard, ¼ teaspoon salt, and peaches; cook 12 minutes or until peaches are softened.