A New Recipe: Peach-Whiskey Barbecue Chicken

I saw this recipe on thepioneerwoman.com yesterday, and it sounds delicious. I think I'm going to make it for supper tonight.  The only thing I will be doing differently, however, is using real peaches instead of jam.  I suppose I'll have to add in some sugar to balance it out, but since peaches are in season, it would be silly to use jam when I have a box and a half of fresh peaches on my kitchen table.

I'm not that used to cooking with alcohol, so I'll probably lessen the amount of whiskey.  I don't want to overwhelm the fam (and myself!)

Also, I'm going to use breasts and legs, because that's what I've got in the freezer.  And, instead of a side of mashed potatoes, I might just boil fresh garden potatoes and have them for a side (you know, with just a little butter and dill over them...yum! and then I don't have to dirty my mixer to make mashed potatoes).

Recipe: Peach-Whiskey Barbecue Chicken

Prep Time: 5 Minutes  |  Cook Time: 2 Hours  |  Difficulty: Easy  |  Servings: 6

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Ingredients

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

Preparation Instructions

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.

I hope you try this recipe...it doesn't look like it will be disappointing!  I'll let you know how it turns out so you feel more comfortable making it on your own.  :)