Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)
Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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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.

To begin with this recipe, we have to first 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 cook it.

The ingredients needed to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
  1. Take chicken thighs, bone in, skin on
  2. Get Olive oil
  3. Take Butter
  4. Make ready yellow onion, diced
  5. Get Whiskey
  6. Get BBQ sauce
  7. Prepare Jar peach preserves
  8. Get Water
  9. Take Worcestershire sauce
  10. Take garlic
  11. Prepare Green onions, garnish-finish

Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.

Instructions to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
  1. 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.)
  2. 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.
  3. 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.
  4. While that simmers, mix together the remaining ingredients (except green onion). Stir that sauce, preserve, garlic, and water mixture into your boozey onions.
  5. 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.)
  6. 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.)

We've got barbecue-style chicken you can make right in your own oven (no grill required), an inspired peach-whiskey chicken that'll have all your friends begging for the recipe, and even a few Instant pot soup recipes. We've also got tons of dishes that work well at breakfast and brunch too (namely, our favorite chicken and waffles recipe). 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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