Recipe: At Home Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Recipe: At Home Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) Delicious, fresh and tasty.

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

Sprinkle sliced green onions over the top.

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

Used the last bit of my father's Jameson Irish whiskey.

You can cook Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) using 11 ingredients and 6 steps. Here is how you achieve it.

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

1. It’s 10 of chicken thighs, bone in, skin on.

2. It’s 2 T. of Olive oil.

3. Prepare 2 T. of Butter.

4. It’s 1 of yellow onion, diced.

5. Prepare 1 c. of Whiskey.

6. It’s 16 oz. of BBQ sauce.

7. It’s 16 oz. of Jar peach preserves.

8. Prepare 1/2 c. of Water.

9. Prepare 2 T. of Worcestershire sauce.

10. You need 4 cloves of garlic.

11. Prepare of Green onions, garnish-finish.

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.

Used the last bit of my father's Jameson Irish whiskey.

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

1. Brown thighs in skillet on both sides in the oil and butter. Dont 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.).

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.

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!