Chicken

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

By Easy Recipes 21 September 2020
Recipe of Appetizing Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)
Recipe of Appetizing Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

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

You can have Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) using 11 ingredients and 6 steps. Here is how you cook 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. You need 2 T. of Butter.
  4. Make ready 1 of yellow onion, diced.
  5. You need 1 c. of Whiskey.
  6. Prepare 16 oz. of BBQ sauce.
  7. Take 16 oz. of Jar peach preserves.
  8. Take 1/2 c. of Water.
  9. Prepare 2 T. of Worcestershire sauce.
  10. You need 4 cloves of garlic.
  11. Take of Green onions, garnish-finish.

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

  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.).

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