Sometimes frozen fruit works better than fresh, and this dish is the perfect example of why—a shorter prep time and a jump-start on a delightfully jammy texture.
Already peeled, pitted, and sliced peaches take a delicious turn when cooked with golden brown, crispy skin-on chicken thighs, lending their delightful sweetness to a rich and tangy pan sauce. Brightened with the zippy notes of apple cider vinegar and the zesty kick of mustard, this is a one-pan wonder perfect for a cozy weeknight.
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