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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites. This time, I am going to 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 favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something which I have loved my entire life. They are nice 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. Cover and put pot in oven.

To begin with this recipe, we must prepare a few components. You can have peach whiskey bbq chicken thighs (ree drummond's recipe) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
  1. Take 10 chicken thighs, bone in, skin on
  2. Prepare 2 T. Olive oil
  3. Make ready 2 T. Butter
  4. Prepare 1 yellow onion, diced
  5. Make ready 1 c. Whiskey
  6. Get 16 oz. BBQ sauce
  7. Take 16 oz. Jar peach preserves
  8. Make ready 1/2 c. Water
  9. Get 2 T. Worcestershire sauce
  10. Make ready 4 cloves garlic
  11. 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.

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.)

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

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