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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something which I have loved my entire life. They’re fine and they look wonderful.

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 get started with this particular 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 cook it.

The ingredients needed to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
  1. Make ready 10 chicken thighs, bone in, skin on
  2. Get 2 T. Olive oil
  3. Take 2 T. Butter
  4. Take 1 yellow onion, diced
  5. Prepare 1 c. Whiskey
  6. Take 16 oz. BBQ sauce
  7. Make ready 16 oz. Jar peach preserves
  8. Make ready 1/2 c. Water
  9. Get 2 T. Worcestershire sauce
  10. Get 4 cloves 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.

Steps 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.)

My Peach Whiskey Chicken is one of the Drummond family's favorite dinners, and this BBQ sauce brings those same scrumptious flavors to your kitchen! Sweet chunks of juicy peaches and sassy southern whiskey perfectly adorns baked chicken breasts, and makes an unexpectedly delicious dip for fried chicken tenders. 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). You'll want to try every single one.

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