Ree Drummond’s Whiskey-Peach Chicken
- 12 whole Chicken Thighs, Bone-in (Ree calls for Skin-On, but I think it’s too fatty. I prefer just Bone-In, but get whatever you like)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Diced
- 1-1/2 cup Whiskey
- 12 ounces, fluid Barbecue Sauce
- 1 jar Peach Preserves
- 1/2 cup Water
- 2 Tablespoons Worcestershire Sauce
- 4 cloves Garlic, Peeled
3 whole Green Onions, Sliced Thin
Preheat oven to 300 degrees.
Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs in the pot. It will probably take two batches. Brown both sides, then remove to a plate and repeat until all chicken is browned.
Now, PAY ATTENTION: It took me WAY too long to learn how to properly brown chicken. You put it in the skillet, pot, whatever, and you LEAVE IT THERE until it can be moved EASILY. If you have to pull the chicken, IT IS NOT FINISHED BROWNING. It’s really easy once you accept this rule.
Pour whiskey into the pot, being very careful if you’re using an open flame.
TIP: Don’t lean over the pot and take a big deep smell of this step. It will burn your nose like you just took a shot and I’m about 50% sure that you can get drunk on evaporated whiskey.
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.
If you live in the south and can get your paws on Williamson Brothers BBQ Sauce, please do! It’s the best!
Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Stir until combined, then return chicken (and juices) to the pot, 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. (Waste of time.)