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Title: Peach Brandy Glazed Chicken with Peach Ragu and Spiced Couscous


Peach Ragu
1 c red onion (small dice)
1 c celery (small dice)
1/2 c carrot (small dice)
1/8 c jalapeno (small dice)
1 c green chiles (small dice)
3 c peaches-slightly ripened (large dice)
1 t salt 1 T pepper
1 T granulated garlic
2 T fresh cilantro
1 c Kannah Creek Highside Hefeweizen
2 T olive oil

Note: Highside Hefeweizen is a German styled beer made with unfiltered wheat.

Peach Brandy Glaze
1/2 c honey
1 c peach brandy

Spiced Couscous
1 c instant couscous
1 c water
1 t salt (optional)
1 T butter (optional)
1 t nutmeg
1 t cinnamon lemon zest (optional)

Peach Brandy Glazed Chicken Breast
4 boneless chicken breasts
2 T olive oil
salt & pepper to season


Peach Ragu
1. Heat olive oil in skillet, combine red onion, celery and carrot. Sauté until onion is transparent.
2. Add remaining ingredients except beer. Sauté for an additional five minutes
3. Add beer and reduce.
4. Remove from heat and set aside.

Peach Brandy Glaze
1. Combine ingredients in skillet and reduce until thickened.
2. Remove from heat and set aside.

Spiced Couscous
1. Bring water to a boil and add butter, salt, nutmeg, cinnamon and couscous. Stir frequently for about two minutes.
2. Remove from heat, cover and let stand for five minutes.
3. Fluff with fork and set aside.

Peach Brandy Glazed Chicken Breast
1. Season chicken breasts with salt and pepper.
2. Heat oil in skillet and place chicken skin side down in pan.
3. Cook for approximately 7-8 minutes depending on the size of the breast. Flip chicken over and repeat. The temperature of the chicken should be 165 degrees or above.
4. Take a generous amount of the glaze and pour over both sides of the chicken. Let the glaze caramelize. Be careful not to burn the glaze.
5. Remove from heat.

Recipe provided by Jeremy Alderman, Chef and the Palisade Chamber of Commerce, Colorado.

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