Peel and mash 1 peach in a medium bowl.ćAdd the chicken and toss to coat. Cover and let stand at room temperature for 2 hours. Remove the chicken from the bowl and pat dry with paper towels. In a large skillet, heat the olive oil over high heat. Add the chicken, skin side down and cook until the skin is dark and crisp about 5 minutes. Turn the thighs, lower the heat to medium and cook until just done, about 8 minutes.
Peel and slice the remaining peach. Remove the chicken from the skillet and set aside. Pour off any fat from the pan and return the chicken to the pan.ćIncrease the heat to high. Add the honey and toss to coat the thighs. Add the vinegar and peach slices. Scrape up the browned bits from the bottom of the pan and turn the chicken to glaze it. Add the green onion slices, then toss. Remove to a platter and serve.
Makes 3 servings