Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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):
- Make ready 10 chicken thighs, bone in, skin on
- Take 2 T. Olive oil
- Get 2 T. Butter
- Take 1 yellow onion, diced
- Prepare 1 c. Whiskey
- Take 16 oz. BBQ sauce
- Make ready 16 oz. Jar peach preserves
- Get 1/2 c. Water
- Prepare 2 T. Worcestershire sauce
- Prepare 4 cloves garlic
- Get 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):
- 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.)
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. Stir until combined, then return chicken to the pot, skin side up. Ree Drummond is the Queen of comfort food.
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