Bourbon-Peach Glazed Chicken over Skillet Cheddar-Chive Savory Shortcakes

Name: Bourbon-Peach Glazed Chicken over Skillet Cheddar-Chive Savory Shortcakes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/4 tsp salt; 1 tsp black pepper; 1 1/2 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp vegetable oil; 1/2 cup peach preserves or jam; 1/4 cup bourbon; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1/4 tsp red pepper flakes; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 6 tbsp cold unsalted butter; 1 cup sharp cheddar cheese, shredded; 1/4 cup chives, chopped; 3/4 cup buttermilk; 1 small red onion; 1 medium fresh peach; 2 tbsp fresh parsley

An original American-inspired recipe featuring golden chicken thighs glazed with a glossy peach, bourbon, and mustard sauce, served over skillet-baked savory cheddar-chive shortcakes. The result is comforting, savory, and balanced with sweet, smoky, and tangy notes.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel)
8 g salt (divided)
3 g black pepper (divided)
4 g smoked paprika
3 g garlic powder (divided)
30 ml vegetable oil (divided)
160 g peach preserves or jam
60 ml bourbon
30 ml Dijon mustard
15 ml apple cider vinegar
15 ml Worcestershire sauce
1 g red pepper flakes (optional)
250 g all-purpose flour (for the panecillos)
12 g baking powder
2 g baking soda
85 g cold unsalted butter (diced)
100 g sharp cheddar cheese, shredded
15 g chives, chopped (more extra for terminar)
180 ml buttermilk (cold)
120 g red onion (en plumas finas)
150 g fresh peach (in wedges finos)
8 g fresh parsley (chopped, for servir)

Nutrition facts

per serving

678 kcal

Calories

36 g

Protein

40 g

Carbs

39 g

Fat

2 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustardSulfites

Instructions

1
Preheat the oven to 220°C / 425°F. Place a 10 to 11-inch cast-iron skillet or small oven-safe baking pan inside to heat while you prepare the dough.
2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the cold butter and rub it in with your fingertips or cut it in with a pastry blender until coarse crumbs form. Stir in the shredded cheddar and chopped chives.
3
Pour in the buttermilk and mix just until a shaggy dough forms. Do not overmix. Remove the hot skillet from the oven, grease it with a little of the vegetable oil, and press the dough into a thick rustic round. Score it into 4 portions with a knife. Bake for 16 to 18 minutes at 220°C / 425°F until the top is golden.
4
While the shortcakes bake, season the chicken with the remaining salt, remaining black pepper, smoked paprika, and remaining garlic powder.
5
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side until well colored. Transfer to a plate; it does not need to be fully cooked yet.
6
Reduce the heat to medium. In the same skillet add the bourbon, peach preserves, Dijon mustard, apple cider vinegar, Worcestershire sauce, and red pepper flakes if using. Stir for 2 minutes, scraping the pan, until the sauce becomes glossy.
7
Add the red onion and cook for 2 minutes. Return the chicken to the skillet along with any collected juices. Arrange the fresh peach slices on top and cook for 8 to 10 minutes over medium heat, basting the chicken with the sauce, until fully cooked and the thickest part reaches 74°C / 165°F.
8
Remove the shortcakes from the oven and let them rest for 5 minutes. Separate the scored portions and split them slightly open.
9
To serve, place one savory shortcake on each plate, top with a chicken thigh, and spoon over the sauce with onion and peach. Finish with fresh parsley and extra chives.
10
Serve hot. If you want to keep the chicken warm while the shortcakes rest, place it covered in the turned-off but still warm oven, around 95°C / 200°F, for a few minutes.

Chef tips

For a thicker sauce, simmer the glaze 1 to 2 extra minutes before returning the chicken to the pan. Use ripe but still firm peaches so they hold their shape. If your skillet is not oven-safe, bake the shortcakes in a greased metal baking pan instead.

Substitutions

You can substitute chicken breast for the thighs, adjusting the cooking time to avoid drying it out. The cheddar can be replaced with Monterey Jack or Colby. If you prefer not to use bourbon, replace it with apple juice plus an extra teaspoon of apple cider vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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