If you enjoy cooking and do it often, whether it be professionally, as a hobby or simply for your family, there are a two people, I feel, you should most definitely get to know. A fish monger and a butcher. I should note, I am not referring to the people at your local, run of the mill grocery store. I am referring to butchers and fish mongers at reputable establishments.
I have mentioned before how much I adore my butchers, the ‘men in white’, as I so lovingly refer to them (shout out to Bill and Fred!). You may be wondering exactly why you should get to know the person behind the counter. Well, there are many reasons, aside from the fact that 99.9% of them are some of the nicest people you will ever meet.
1. They can tell you exactly where your meat or fish is coming from, and I don’t know about you, but I like to know the source of my food. I want to know it is safe and I can trust serving it to myself and others.
2. They can advise you about the various cuts of meat or type of fish and the preferred cooking methods.
3. They can even provide insight on accompaniments that will best compliment a dish you are thinking of preparing.
4. They can tell you what product is most fresh, and when it comes to fish, this is something you want to know.
5. They cut proteins to order. Need 2 steaks of chateaubriand, each exactly 8 ounces? No problem. You can’t get that at the grocery store where everything is pre-packaged.
- More than likely they will be willing to specially order something for you. Trust me, around the holidays, this will prove to be very useful!
- They will specially prepare items for you, which can save you time. This specific benefit brings me to today’s post.
Jalapeno and Brown Sugar Chicken Breast with Peach Compote. My lovely butcher’s “airlined” these chicken breasts for me so I didn’t have to. Why? Because I wanted the cute, little bone to be frenched and protruding from the chicken breast. You can certainly use a plain boneless chicken breast instead, but see what you could have if you took a little time to get to know your butcher?
Anyways, this chicken is so downright delicious I would confidently place it in the top 10 best things I have made, to date, on No Spoon Necessary. The chicken itself is tender, moist, juicy and robust with flavor (and cut with love). It is spicy, sweet, a smidge sour, a little sticky and, all around, knock your socks off scrum-did-a-lee-umptious.
The heat of the jalapeno and the sweetness of the brown sugar pairs terrifically with the savory and sweet peach compote. Together they provide a harmonious symphony of delicious flavors that will make your palate sing and definitely have you going back for more.
I normally have so much more to say and ramble on and on about a dish, but this chicken is almost too good for words. Almost, because let’s face it… I always have something to say. 🙂
Enough talk, let’s get down to action. I urge you to make these Jalapeno and Brown Sugar Chicken Breasts with Peach Compote. Taste for yourself how delicious it is and why I confidently ranked it so high up in my list of favorite dishes. Until next time, go get to know your local butcher and fish monger. Cheers and happy cooking!
Tender, sweet and spicy Jalapeno & Brown Sugar Chicken Breasts topped with a luscious peach compote.
- 2 Pounds Chicken Breast Skin On and Airline (optional)*
- 4 Jalapeno – roughly chopped, seeds partially removed*
- 8 cloves Garlic
- 3 TBS Ginger – minced (can substitute 2’’ peeled ginger)
- 4 TBS Light Brown Sugar , packed
- 2 tsp Honey
- 3 TBS Soy Sauce , reduced sodium
- 4 TBS Extra Virgin Olive Oil
- 2 tsp Salt
- ½ tsp Pepper
- Peach Compote: (yields roughly 1 cup)
- 3 large Peaches – pitted and roughly chopped (about 2 cups or 14 oz)
- 1 TBS Light Brown Sugar , packed
- 1 TBS Honey
- 1 tsp Lemon Juice
- 2 TBS Water
- ½ tsp Vanilla Extract
- Pinch Salt
- 2 Dashes Cinnamon
- Marinate the Chicken: In the bowl of a food processor add jalapenos through pepper. Process until relatively smooth. Taste and adjust for seasoning. Transfer to a baking dish or large Ziploc bag. Add chicken and turn to coat. Cover and refrigerate. Allow to marinate at least 3 hours, preferably overnight.
- To Cook Chicken: Remove chicken from refrigerator and allow to sit at room temperature for 30 minutes. Preheat the oven to 425 degrees. Turn chicken in marinate so that the skin side is facing up. Bake chicken for 25-30 minutes, depending on size of breasts, or until chicken reaches 160 degrees (you will continue to cook it).
- Meanwhile, make the Peach Compote*: Combine all ingredients in a heavy bottomed medium sized saucepan. Place over medium heat. Bring to a boil, stirring occasionally. Cook until fruit is soft and liquid is sauce like in consistency, 10-12 minutes. Taste and adjust for seasoning.
- Set oven to low broil and broil chicken for 3-5 minutes, or until skin is crisped and chicken is browned. Remove and transfer chicken to a clean work surface. Allow chicken to rest for 5 minutes before transferring to a serving plate. Top chicken with peach compote and serve cooking sauce on the side.
*Ask your butcher to cut airline chicken breasts for you, or substitute Skin On, Boneless Chicken Breasts.
*If you are not a fan of anything spicy, fully remove all seeds from the jalapenos before adding them to the food processor.
*To Prepare Compote in advance: Prepare according to recipe. Remove pan from heat and allow to cool completely. Transfer to Mason jar and refrigerate. Remove from refrigerator and allow to come to room temperature 30 minutes before topping chicken.
*If peaches are not ripe enough, or you want a smoother compote, use a potato masher to slightly mash peaches during the last few minutes of cooking.
*Compote will keep, stored in the refrigerator, for up to 2 weeks.