Peach Whisky Chicken
A delightful barbecue chicken recipe that’s chock full of fresh peaches, spiked with peach preserves and plenty of Jack.
- 2 tbsp. butter
- 2 tbsp. olive oil
- 12 chicken legs or thighs - bone in and skin on
- 1 yellow onion - diced
- 1 1/2 cups whisky
- 4 cups barbecue sauce
- 1 cup peach preserves
- 2 tbsp. Worcestershire sauce
- 4 peaches - pitted and sliced into 8 slices each
- Potatoes - mashed (for serving)
- 3 green onions - sliced thin (for garnishing)
- Fresh parsley – chopped (for garnishing)
Preheat the oven to 300°F.Heat butter and olive oil in a large skillet or pot over medium-high heat. Then add chicken pieces and cook until golden brown on all sides, for about 5 minutes. Remove from the skillet and set aside.
Now add diced onions to the skillet, stir and cook over medium heat until translucent, for about 3 minutes. Pour in whisky, but take necessary precautions if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
Grab your favourite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken to this mixture along with the sliced peaches.
Cover the skillet with a lid or aluminum foil, and then roast in the preheated oven until the chicken is tender and falling off the bone, the sauce is beautiful and rich and the peaches are soft (for about 1 1/2 hours). That's how you know it's done!
Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Garnish the dish with green onions and parsley.
*Recipe courtesy: Ree Drummond
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