Bring out the sweetness of the peaches with a splash of bourbon and smother your chicken with this tasty compote.
4 bone-in skin-on chicken breasts
2 tablespoons unsalted butter, divided
Kosher salt and black pepper, to season
2 sprigs sage, divided
4 garlic cloves, divided
2 shallots, cut into thin wedges
3 peaches, quartered
1/4 cup (60ml) bourbon
Heat your oven to 400º F.
Place a large cast iron or stainless-steel skillet over medium-high heat. Season the chicken with salt and pepper and add one tablespoon of butter to the pan to melt. Add in the chicken, skin side down, and sear until golden brown, about six to eight minutes. Flip the chicken over, add one sprig of sage and two garlic cloves, and transfer to the oven. Roast for 12 to 15 minutes or until the internal temperature of the chicken reaches 165º F. Remove the chicken from the pan, discard the garlic and sage, and set aside to rest while you prepare the sauce.
Heat the pan to medium and add the remaining tablespoon of butter to the pan along with the shallots. Season with salt and pepper and cook until slightly softened and golden brown, about four to five minutes. Thinly slice the remaining garlic cloves and add to the shallots along with the remaining sprig of sage. Cook for one minute just to soften. Add in the peaches and cook until lightly caramelized but still holding their shape. Carefully deglaze the pan with the bourbon and let it reduce by about half.
Serve the chicken with the shallot and peach mixture spooned over top. Enjoy!