Peaches n' chicken

Refreshing and flavoursome.

Ingredients

2 Tbsp	Olive oil
1	Medium onion, sliced
1 tsp	Salt and freshly ground black pepper, to taste
8	Chicken thighs, (750g), skinned and boned (Main)
100 ml	Balsamic vinegar
3 Tbsp	Honey
3	Peaches, stoned, peeled and quartered (Main)
2	Tomatoes, quartered
¼ cup	Small basil leaves

Directions

1. Heat the olive oil in a large non-stick frying pan. Sauté the onion until softened. Push to one side. Season the chicken. Pan-fry on both sides until browned. Remove to a plate.
2. Add the balsamic vinegar and boil for a minute then stir in the honey. Add the peaches and tomatoes. Tuck the chicken between the fruit together with the basil leaves.
3. Cover and simmer gently for about 15 minutes, until cooked. Great served with mash or rice.