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cassiopeia67 · 09-22-2015, 11:21 AM

Mmmm, is it dinner time yet? This is our dinner tonight...

Peach Whiskey Barbecue Chicken

Ingredients

12 whole Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Yellow Onion, Diced
1 cup Whiskey
12 ounces, Barbecue Sauce
1 jar Peach Preserves
1/2 cup Water
2 Tablespoons Worcestershire Sauce
1 Tbsp minced garlic
3 whole Green Onions, Sliced Thin

** Use salmon for a great taste change **

Preparation Instructions

Preheat oven to 300 degrees.

Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. 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. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.

09-22-2015, 11:21 AM	#20605
cassiopeia67 Junior Member How Do You Identify?: Femme Preferred Pronoun?: Anything feminine Relationship Status: Single Join Date: Sep 2015 Location: Toronto, Ontario Posts: 83 My Photo Gallery Thanks: 78 Thanked 257 Times in 67 Posts Rep Power: 3650736	Mmmm, is it dinner time yet? This is our dinner tonight... Peach Whiskey Barbecue Chicken Ingredients 12 whole Chicken Thighs, Bone-in, Skin-on 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Yellow Onion, Diced 1 cup Whiskey 12 ounces, Barbecue Sauce 1 jar Peach Preserves 1/2 cup Water 2 Tablespoons Worcestershire Sauce 1 Tbsp minced garlic 3 whole Green Onions, Sliced Thin Use salmon for a great taste change Preparation Instructions Preheat oven to 300 degrees. Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned. Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. 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. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven. Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.