Palisade Peach & Thyme Chicken Thighs

Method

1. Heat the oven to 400°F. Pat the thighs very dry and season all over with the salt and pepper.
2. Lay the thighs skin side down in a cold 12-inch ovenproof skillet, preferably cast iron, with a little space between them (use two skillets if they touch), and set it over medium heat. Cook 12 to 15 minutes without moving them, until the fat has rendered and the skin is deep golden and crisp.
3. Meanwhile, dice two of the peaches and simmer them in a small saucepan with the honey, vinegar, shallot, jalapeño, 2 thyme sprigs, a pinch of salt and ¼ cup water over medium heat 12 minutes, until jammy. Mash lightly with a fork and pull out the thyme.
4. Flip the thighs. Holding them back with tongs, carefully pour off all but 1 tbsp of the fat into a heatproof bowl. Cut the third peach into 8 wedges, tuck them into the skillet, and roast 15 minutes, until a thermometer in the thickest thigh, not touching bone, reads 175°F.
5. Spoon the glaze around and under the thighs, not on the skin, and return the skillet to the oven for 3 minutes.
6. Rest 5 minutes, strip the leaves from the remaining thyme over the top, and serve with the roasted peaches and any glaze.