Peach Glazed Chicken

Mixing sweet with savoury and creating something amazing is the best! This James and the Giant Peach meal is quick and easy to make!

Servings

2

Ready In:

35 mins

Good For:

Dinner

Inspiration from

James and the Giant Peach

Growing up, I loved Roald Dahl’s books. My favourites included George’s Marvellous Medicine, Charlie and the Chocolate Factory, Matilda, and James and the Giant Peach. I loved the fantabulous stories and Quentin Blake, the illustrator for the books, was one of my earliest inspirations for pursuing art.

In James and the Giant Peach, James lives with his awful aunts; Aunt Spiker and Aunt Sponge, after his parents were eaten by a Rhinoceros. One day, James is given magical seeds that will bring him happiness and great adventure, but he spills them near a peach tree on his way home. The peach magically grows larger until finally its the size of a house. James eventually climbs inside the peach and meets a collection of man sized bugs caught in the magic of the peach. The peach outgrows the tree and rolls down towards the ocean. The characters end up baiting seagulls to fly them towards New York where they eventually pierce on top of the Empire State Building.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 2 Chicken Thighs
  • 1 tbsp Olive Oil
  • 0.5 Onion (chopped)
  • 1 tsp Rosemary
  • 1 tbsp Light Brown Sugar
  • 2 tbsp Apple Cider Vinegar
  • 2 tsp Dijon Mustard
  • Salt
  • Pepper
  • 2 Peaches (pitted and chopped)

Often I find cooking with fruit creates a sweet taste as fruit contains a lot of natural sugars. You’ll find recipes that utilise apple with pork, pineapple with gammon and orange with duck. I chose chicken for peaches as it seemed like a chance for a good taste in a slightly bland meat. I cooked the chicken first then added the peaches like a sauce and it proved to be a delicious and healthy recipe!

To the side, I picked up a Vegetable Bake from my local supermarket. You can also add some season vegetables and/or some mash potato the the side.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Heat a large frying pan over medium-high heat. Add the oil to the pan and swirl it around to coat. Sprinkle chicken with salt and pepper. Add the chicken to the pan and cook until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.

Step 2

Do not clean out the skillet, but add some extra oil if needed. Add onion and rosemary and cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add the sugar, vinegar, mustard, salt, and peaches; and cook 12 minutes or until peaches are softened.

Step 3 

Return chicken to the skillet and heat just until warm, spooning sauce over the meat.

Step 4

Serve chicken thighs with peach sauce. Serve with seasonal veg or mash potato.

Peach Glazed Chicken

Mixing sweet with savoury and creating something amazing is the best! This James and the Giant Peach meal is quick and easy to make!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Disney, James and the Giant Peach
Servings: 2 people

Ingredients

  • 2 Chicken Thighs
  • 1 tbsp Olive Oil
  • 0.5 Onion chopped
  • 1 tsp Rosemary
  • 1 tbsp Light Brown Sugar
  • 2 tbsp Apple Cider Vinegar
  • 2 tsp Dijon Mustard
  • Salt
  • Pepper
  • 2 Peaches pitter and chopped

Instructions

  • Heat a large frying pan over medium-high heat. Add the oil to the pan and swirl it around to coat. Sprinkle chicken with salt and pepper. Add the chicken to the pan and cook until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
  • Do not clean out the skillet, but add some extra oil if needed. Add onion and rosemary and cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add the sugar, vinegar, mustard, salt, and peaches; and cook 12 minutes or until peaches are softened.
  • Return chicken to the skillet and heat just until warm, spooning sauce over the meat.
  • Serve chicken thighs with peach sauce. Serve with seasonal veg or mash potato.

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