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Wednesday, September 28, 2011

Peach Whiskey Barbecue Chicken

Source- The Pioneer Woman

So I have a fifth of Jack Daniels in my house.  We aren't whiskey drinkers.  I bought it for that TGI Friday's Special Sauce recipe, but with it only using a couple teaspoons there was plenty left.  So even though I'm not a huge fan of chicken thighs I decided to try this recipe since the sauce sounded so good, and it could use up some of that whiskey. 


Ingredients
  • 12 whole Chicken Thighs, Bone-in, Skin-on
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 1-½ cup Whiskey
  • 12 ounces, fluid Barbecue Sauce
  • 1 jar Peach Preserves
  • ½ cups Water
  • 2 Tablespoons Worcestershire Sauce
  • 4 cloves Garlic, Peeled
  • 3 whole Green Onions, Sliced Thin

Preparation
  • Preheat oven to 300 degrees.
  • Heat oil and butter in a heavy pot over medium-high heat. 
  • Place chicken thighs, four at a time, in the pot, skin side down. 
  • Brown both sides, then remove to a plate and repeat until all chicken is browned.
  • Pour off half the grease, then return pan to stove. 
  • Add onions to pan and stir, cooking for 2 minutes. 
  • Pour whiskey into the pot, being very careful if you’re using an open flame. 
  • Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. 
  • Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. 
  • Throw in garlic cloves. 
  • Stir until combined, then return chicken to the pot, skin side up. 
  • Cover and put pot in oven.
  • Cook for 1 1/2 hours, then remove from oven.
  • Serve pieces of chicken over a big pile of smashed potatoes. 
  • Sprinkle sliced green onions over the top.
Review & Changes- I'm not usually a dark meat person.  But this recipe was excellent.  The meat just falls off the bone.  And the sauce is awesome.  Especially has a sort of gravy on the mashed potatoes. 


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