Trim off the fat from the chicken thighs and pat dry
Sprinkle and coat the chicken both sides with Creole seasoning
In a mixing bowl, mix the peaches, brown sugar, soy sauce and wine. Cut the peach slides into halves and mix thoroughly.
Pre-heat oven to 400 degrees F
In an oven-safe wok with oil, fry the chicken skin side down for 5 minutes. Turn them over and fry for another 5 minutes. Then repeat for another 5 minutes with the skin side down.
Remove the chicken and pour off the excess oil.
With a little oil in the wok, fry minced garlic. Add the peach mixture and bring to boil.
Add the chicken back into the wok, skin side up. Baste with the sauce.
Bake chicken in oven at 400 degrees F for 30 minutes. Check that the internal temperature of the chicken is >165 degrees F.
