Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Heat the butter and olive oil in a large skillet or pot over medium-high heat. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Stir until combined, then return chicken to the pot, skin side up.
Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook peach whiskey bbq chicken thighs (ree drummond's recipe) using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
- Make ready chicken thighs, bone in, skin on
- Take Olive oil
- Prepare Butter
- Prepare yellow onion, diced
- Make ready Whiskey
- Prepare BBQ sauce
- Prepare Jar peach preserves
- Make ready Water
- Make ready Worcestershire sauce
- Make ready garlic
- Get Green onions, garnish-finish
Brown thighs in skillet on both sides in the oil and butter. Used the last bit of my father's Jameson Irish whiskey. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Instructions to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
- Brown thighs in skillet on both sides in the oil and butter. Don't crowd the pan. Do it in stages. Remove thighs to 10 x 15 lasagna pan. (My 9 x 13 Pyrex was not large enough.)
- Once all chicken is seared and in the roasting pan, drain about half the fat out of the skillet and return to the heat. Cook your onions 2 minutes or so, to soften them a bit.
- Add whiskey to onions. Be careful if you use gas stove. Alcohol is highly flammable. Simmer to let the alcohol burn off and it will reduce just a bit.
- While that simmers, mix together the remaining ingredients (except green onion). Stir that sauce, preserve, garlic, and water mixture into your boozey onions.
- Once incorporated, dump this onion sauce on top of your chicken thighs in your roasting pan. (I first tried to fit them in my Pyrex. Took the picture, then changed everything into a bigger pan. Better safe, than sorry.)
- Cook at 300 degrees for one and a half hours. Serve with a ladle of sauce over the chicken and sprinkle with green onions. (If you remember them…which, of course, I never do.)
Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top. 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.
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