This recipe originally called for 3 pounds of bone in, skin on chicken thighs which is the most flavorful, but my version has less fat and cholesterol and is easier to eat.

1 tablespoon avocado oil
1 ounce prosciutto, thinly sliced into strips
2 1/2 pounds boneless chicken thighs OR 3 pounds bone in skin on chicken thighs
Fresh ground sea salt and black pepper
1 cup thinly sliced shallots
3-5 cloves garlic, minced
2 tablespoons Wondra flour
3 cups Marinated Peaches, drained (reserve 3 tablespoons of the marinade) (recipe below)
3 cups chicken broth
1/2 cup frozen pearl onions thawed and drained
2 tablespoons unsalted butter
2 tablespoons fresh tarragon leaves, coarsely chopped

  • Position a rack in the center of the oven and heat the oven to 350°.
  • Heat the oil in an 8-quart Dutch oven or heavy-duty pot over medium heat. 
  • Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. 
  • If the pan is dry, add a little more oil.
  • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
  • Turn the heat down to medium low. 
  • Pour off all but 1 tablespoon of fat from the pan and then add the shallots and garlic. Cook, stirring often, until soft, about 5 minutes. 
  • Add the flour and cook, stirring, for 1 minute. 
  • Add the 3 tablespoons of the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. 
  • Add the broth, season lightly with salt and pepper, and bring to a boil. 
  • NOTE: ONLY USE THIS STEP IF USING BONE IN CHICKEN. Arrange the chicken in the pot, skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. 
  • Take the pot out of the oven. 
  • Turn the broiler on high. 
  • Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
  • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. 
  • Lower the heat to medium and stir in the onions and peaches; cooking until heated through. 
  • Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
  • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
  • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. 
  • Garnish with the prosciutto and the remaining tarragon leaves, and serve.

    3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
    3 tablespoons avocado oil
    2-1/2 tablespoons spiced dark rum (Captain Morgan)
    2 tablespoons sherry vinegar
    1-1/2 teaspoons finely chopped fresh rosemary
    Pinch kosher salt
    Pinch granulated sugar

  • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
  • After marinating, you can refrigerate the peaches for up to 1 day.

NOTE:  I used white peaches because they were the best at the time, but yellow peaches give you a much prettier dish.