The Sol Journal

Chicken & Peach Balsamic Stew

recipes

Chicken & Peach Balsamic Stew

16 February, 2026

A gentle return to real food starts here. Juicy peaches, balsamic richness and golden chicken come together in one nourishing pan, finished with peppery rocket and fresh basil for a bright, seasonal lift.

SERVES 4 GLUTEN-FREE | REFINED SUGAR-FREE

This Chicken & Peach Balsamic Stew is a nourishing, seasonal dish that feels both comforting and restorative. Juicy peaches and fresh greens bring freshness and antioxidants, while quality protein and healthy fats help stabilise blood sugar and keep you satisfied. The balance of natural sweetness and acidity makes it flavourful without feeling heavy. It’s an ideal meal post juice cleanse to gently reintroduce wholesome ingredients, supporting digestion and replenishing the body with real, nutrient-dense food.

Ingredients

6 chicken thighs
⅓ cup extra virgin olive oil
⅓ cup raw honey
⅓ cup balsamic vinegar
2 tablespoons unsalted butter
½ white onion, thinly sliced
3 peaches, cut into quarters
1 cup chicken stock
2 tomatoes, sliced
2 cups rocket
Fresh basil, to garnish
Sea salt & black pepper, to taste

Method

  1. In a medium bowl, whisk together the extra virgin olive oil, raw honey and balsamic vinegar. Add the chicken thighs to a large bowl or zip-lock bag, pour over the marinade and refrigerate for at least 1 hour (or overnight for a deeper flavour).
  2. Heat a large ovenproof skillet or cast iron pan over medium heat. Remove chicken from the marinade, letting excess drip off. Sear chicken thighs skin-side down for 4–5 minutes until golden and crisp. Flip and cook for another 3–4 minutes.
  3. Remove chicken from the pan and set aside. Add the butter and white onion to the pan, sautéing for 3 minutes until soft. Add peaches and cook for 4 minutes until tender and caramelised.
  4. Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Add the sliced tomatoes and simmer gently for 5 minutes.
  5. Stir through the rocket just before serving so it lightly wilts. Return the chicken to the pan, spooning the peach balsamic sauce over the top.
  6. Divide stew between four bowls. Season with sea salt and black pepper and garnish with fresh basil.