Wednesday, November 2, 2011

Peach-Whiskey Barbecue Chicken

Well, after so many dessert posts recently it's time to get back to entrees.  I apologize for this awful photo but really, this taste is quite good.  The flavor of the barbecue sauce is extra sweet (and makes a great "gravy" for the mashed potatoes).  And best of all, the meat is fall-off-the-bone-tender after being slow-cooked in the oven for 1 1/2 hours.

Two Years Ago: Buttermilk Cornbread

Peach-Whiskey Barbecue Chicken

Prep Time: 5 minutes
Cook Time: 2 hours
Yields: 6 servings

  • 12 chicken thighs, bone-in, skin-on
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 yellow onion, diced
  • 1 1/2 cup whiskey
  • 12 oz barbecue sauce
  • 1 jar peach preserves
  • 1/2 cup water
  • 2 Tbsp Worcestershire sauce
  • 4 cloves garlic, peeled
  • 3 green onions, sliced thin
  1. Preheat oven to 300 degrees.
  2. Heat oil and butter in a dutch oven over medium-high heat.  Place chicken thighs, four at a time, in the pot with the 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.
  3. Add onions to pan and stir, cooking for 2 minutes.  Pour in whiskey (taking care if you are using an open flame) to deglaze the pan.  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.  Add garlic cloves and stir until combined.  Return the chicken to the pot, skin side up.  Cover and dutch oven into the oven.  Cook for 1 1/2 hours.
  4. Serve pieces of chicken over a big pile of mashed potatoes.  Garnish with sprinkled green onions.
Source: Pioneer Woman


Amber said...

I have this bookmarked from another blog also, and yours look so good! I may have to run back to the store so we can have this tomorrow!

Christine @ Christine's Kitchen Chronicles said...

@Amber - Thanks for the compliment. Anything by PW is great. Let me know how it goes if you decide to make it!