A picture of the recipe Peach Honey Glazed Chicken

Peach Honey Glazed Chicken

Chatting with Kathy about the unoaked Pinot Gris taught me a few lessons on not only wine making but also terroir. The fruit for this wine comes from an area close to Kathy’s home in Naramata, surrounded by peach and apple orchards. The aromatics coming off the wine are familiar but I cant place them. Kathy describes the smell as hyper local. The grapes have picked up the nuances of the peach groves and the floral tones of the wild flowers… Like an early autumn morning. A true embodiment of a time and place. Leave it to Kathy to create a wine that literally screams Naramata!

In general Pinot Gris is a versatile wine to pair with most proteins served in a vast array of preparations. But after being inspired by my conversation with Kathy, I wanted to create a hyper local recipe to compliment this fresh, clean, vibrant wine. Pairing the unoaked Pinot Gris with this glaze on an oven roasted chicken will have you dreaming of the lake views from Hillside.

I use our neighbour’s honey in the kitchen at the Bistro and you should try to source it out as well… He does sell it from his driveway! This recipe is best when using local fresh peaches, preserved peaches from last season will do if you can not pick them from your neighbour’s tree.

Recipe Information

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Total Time: 65 Minutes

Total Servings: 6

Calories: 3000 kcal

Calories Per Serving: 500 kcal



  • 1 chicken (whole)
  • 3 tbsp unsalted butter
  • 3 stick celery
  • salt and pepper to taste


  • 2 peaches (pitted and pureed)
  • 2 fl oz honey
  • 4 fl oz butter (melted)



  1. Preheat oven (or barbeque) 350*f

  2. Prepare Chicken for Roasting: rinse, clean and pat dry.

  3. Season generously inside and out with salt and pepper.

  4. Place 3 tablespoons of butter in the chicken cavity.

  5. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

  6. Secure legs. Twist wing tips under the back. Place chicken, breast side up, in a roasting pan.

  7. Bake covered with foil for 45 minutes in the preheated oven (or barbeque).

  8. Remove the foil from the chicken and for the last 1/2 hour of cooking time, baste chicken with glaze every 5 minutes. Repeat until chicken is shiny golden brown and internal thermometer reaches 180 degrees.

  9. Allow chicken to rest somewhere warm for 10-15 minutes before serving.


  1. In a small sauce pan melt butter.

  2. Whisk in peach puree and honey, remove from heat.

  3. Remove the foil from the chicken and for the last 1/2 hour of cooking time, baste chicken with glaze every 5 minutes.

Suggested wine pairing

2022 Unoaked Pinot Gris