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.