1Heat oil in large skillet over med high heat. Season chicken with 1/2 tsp salt and pepper and cook on one side until golden brown, 4-6 minutes.
2Flip, cook for 1 minute, then scatter the peaches, sugar, thyme, and ginger over the chicken. Add the wine, bring to boil. Then reduce heat and simmer until chicken is cooked thoroughly and peaches are warm, 6-7 minutes.
3Serve this over rice, couscous, or pasta. Sprinkle with parsley or mint if desired.