Simple Way to Make Super Quick Homemade Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) - Logo collection for you

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

Sprinkle sliced green onions over the top. Great recipe for Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe). Used the last bit of my father's Jameson Irish whiskey.

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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.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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 of chicken thighs, bone in, skin on.
2. Take 2 T. of Olive oil.
3. Get 2 T. of Butter.
4. Get 1 of yellow onion, diced.
5. Make ready 1 c. of Whiskey.
6. Prepare 16 oz. of BBQ sauce.
7. Make ready 16 oz. of Jar peach preserves.
8. Make ready 1/2 c. of Water.
9. Prepare 2 T. of Worcestershire sauce.
10. Prepare 4 cloves of garlic.
11. Get of 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.

Instructions 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.).

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

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