The Pioneer Woman's Peach-Whiskey Barbecue Chicken {Heavenly}

If you see a recipe post with "The Pioneer Woman" in the title than you know it's going to be good. A couple weeks back I made

 Ree's killer Peach-Whiskey Barbecue Chicken for Sunday dinner. I describe it as killer because everyone absolutely loved it!

I have wanted to make this recipe ever since she posted it back in August. But anyone who lives in Texas knows that August is one of the hottest months, so turning on the oven was the last thing I wanted to do

Well, now that October has arrived cooler weather is upon us, so I can crank up that oven again. I'm sure this recipe could be made in the crock pot, but I love using my Le Creuset Dutch Oven. It always makes me feel and look so professional LOL.

The aroma that lingered from the kitchen was too die for. I just knew this meal was going to taste as wonderful as it smelled. Ree mentions in her post that this is a recipe made to impress your guests. All I can say is it impressed my family so I can't wait to make it again.

The sauce was tangy, sweet and delicious. How could it not be with peach preserves, whiskey and barbecue sauce. Goodness it was a heavenly meal if I do say so myself. The meat just literally fell off the bone. I think next time I have family in town this will be the recipe I will impress them with.

In usual fashion I took some step by step photos of how this wonderful dish came together. Start off by heating the oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down (I cut the recipe in half and used 6).

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. Add the 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 with mashed potatoes on the side. I think white or brown rice would be another great choice since the sauce is sweet.

Peach - Whiskey Barbecue Chicken

Ingredients:
12 - chicken thighs, bone-in, skin-on
2 - tablespoons olive oil
2 - tablespoons butter
1 - whole yellow onion, diced
1 1/2- cups whiskey
12 ounces, fluid barbecue sauce - (I used 18 oz bottle)
1 - jar peach preserves - (I used 16 oz jar)
1/2 - cup water
2 - tablespoons worcestershire sauce
4 - cloves garlic, peeled
green onions, sliced for garnish

Directions:
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. Add the 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. Garnish with green onions. Serve pieces of chicken over a big pile of smashed potatoes sprinkled with sliced green onions.

Note: I used the whole bottle of BBQ sauce and peach preserves even though I cut the recipe in half.

Recipe Source: The Pioneer Woman

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