Rachael Ray Glazed Chicken & Peaches with cheese & bacon biscuits

As adapted from Rachael Ray's Look & Cook

Similar to this recipe on the web here
for the Chicken & Peaches and here for the bacon cheese biscuits

Chicken

Ingredients

• 2 tablespoons butter
• 4 peaches, pitted and thickly sliced or halved
• 1/2 lemon, juiced
• 1 1/2 tablespoons extra virgin olive oil (EVOO), divided
• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• Salt and freshly ground black pepper
• 1 shallot, chopped
• 1 2-inch piece of fresh ginger root, grated or minced
• 3/4 cup chicken stock
• 2/3 cup peach preserves
• 2 teaspoons hot sauce, such as Frank's Red Hot brand
• 2 tablespoons Worcestershire sauce

Serves 4

Preparation

Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make four equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining EVOO, half a turn of the pan. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Serve one piece of light meat and one thigh per person.


Biscuits

Ingredients

• A drizzle of extra virgin olive oil (EVOO)
• 2 slices smoky bacon, finely chopped
• 1 small box biscuit mix, such as Jiffy brand, or measured mix for 8 drop biscuits
• 1/4 teaspoon freshly grated nutmeg
• 1 cup shredded sharp yellow cheddar cheese

Serves 4

Preparation

Pre-heat the oven according to the package directions for the drop biscuits.
Heat a small skillet with a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, about 2-3 minutes.
Put the biscuit mix in a bowl and add the bacon, 1 tablespoon of the bacon drippings and the nutmeg. Add any additional ingredients according to the package directions to form a drop biscuit. Fold in half of the cheese and arrange the drop biscuits on a baking sheet. Sprinkle the tops of the biscuits with the remaining cheese and bake until golden, about 10-12 minutes.
Remove the biscuits from the oven to a serving dish or bread basket and serve hot.

The biscuits were good but very very heavy.  The kids loved them.  Although me and Husband of Cheerios liked the biscuits we prefer a lighter biscuit.

The chicken was excellent!  Mr Picky did not agree with peaches being in his supper and Miss Almost Vegetarian declared that there was pepper on it and would not eat it.  After much threatening and bribery she did eat a bite of peaches but still wouldn't admit that they tasted fine.  We will make this again, but only when the kids aren't home.  :)