| 1 | (2 to 3 servings) |
| 2 | Peel and chop 1 peach and place in a medium bowl. |
| 3 | Using a fork, mash the peach. |
| 4 | Place the chicken thighs in the bowl and toss to coat well. |
| 5 | Cover and let stand at room temperature for 2 hours or refrigerate for up to 6 hours; return to room temp. |
| 6 | Before proceeding. |
| 7 | Preheat the oven to 350. |
| 8 | Remove the chicken from the marinade and pat dry with paper towels. |
| 9 | Season the chicken with the salt and pepper. |
| 10 | In a large ovenproof skillet, heat the olive oil over high heat. |
| 11 | Add the chicken, skin-side down, and cook until the skin is deep brown and crisp, about 5 minutes. |
| 12 | Turn the thighs and place the skillet in the oven. |
| 13 | Bake until tender, about 15 minutes. |
| 14 | Peel and slice the remaining peach. |
| 15 | Remove the chicken thighs from the skillet. |
| 16 | Pour off any fat from the pan and return the chicken to the skillet. |
| 17 | Place over high heat until the chicken begins to sizzle. |
| 18 | Add the honey; toss to coat the thighs. |
| 19 | Cook stirring, until the honey begins to brown and stick to the bottom of the pan, about 1 minute. |
| 20 | Add the vinegar and peach slices. |
| 21 | Stir to loosen the brown bits from the bottom of the pan and turn to glaze the chicken, about 1 ?minutes. |
| 22 | Remove the thighs to a platter, place the peach slices in the middle and garnish with the scallion. |
| 23 | serve with rice or pasta and garden vegetable salad. |
