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Peach + Buttered Sage Chicken: Summer’s Best Kept Secret

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Ingredients
  

  • Several Shallots sliced thin
  • Chicken Thighs-enough for your family deboned
  • Salt 1 tsp per lb of deboned chicken
  • Butter -as much as you want I used a cube
  • 20 to 40 Fresh Sage Leaves
  • 1 to 2 cups Honey
  • 2 to 8 Peaches thick sliced

Instructions
 

  • Salt the chicken-1 teaspoon per lb of chicken. Place skin side down on broiling pan.
  • Broil chicken thighs, about 8 minutes per side or until internal temp is 165℉.
  • While chicken is cooking, saute the shallots in enough butter to coat.
  • Add peaches and heat through.
  • Add honey and heat through.
  • Taste test. Add more honey if you want- especially if you want it saucier.
  • Fry sage in butter until crispy. Set aside. 20 leaves will saute will in around 1/4 cup hot butter. DON'T BURN IT!
  • Once the chicken is done, toss it into the shallots and peaches and honey.
  • Drizzle and garnish with butter and sage.
  • ENJOY!

Notes

I measured nothing for this recipe. I don't think you can mess it up. If you want it saucier, just add more honey.