Peach and Chicken Casserole Recipe 🍑🍗

Ingredients:

- 4 boneless, skinless chicken thighs

- 2 peaches, pitted and sliced

- 1/4 cup peach preserves

- 1/4 cup chicken broth

- 1 tbsp olive oil

- 1 tbsp balsamic vinegar

- 1 tsp thyme

- 1 lb baby potatoes, halved

- 1 lb green beans, trimmed

- 1 yellow bell pepper, sliced

- 2 cups cooked Jasmine rice

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix peach preserves, chicken broth, olive oil, balsamic vinegar, thyme, salt, and pepper.

3. Add chicken thighs, peaches, baby potatoes, green beans, and yellow bell pepper to the bowl, and toss to coat.

4. Transfer the mixture to a greased casserole dish.

5. Cover with foil and bake for 30 minutes.

6. Remove the foil and bake for an additional 20-25 minutes until the chicken is cooked through and the vegetables are tender.

7. Serve with cooked Jasmine rice on the side.

Tips:

1. Always preheat the oven for even cooking.

2. Cut vegetables to a similar size for uniform cooking.

3. Cover the casserole with foil initially to keep the moisture in, then uncover to allow for browning.

4. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).

🥔🥦🍑