If you are not familiar with the Pioneer Woman, you should check out her blog. She writes about cooking, photography, home schooling, life on her ranch, her family, pets, and everything in between. Her photos are fantastic and she has a fun writing style. I have been a fan for years. I am thrilled to see her doing so well.
I have made a few of the Pioneer Woman’s recipes and they are always delicious. I usually adapt them a bit to keep them on the healthy side, because she has a love of cream and butter. This recipe was no different. I decreased the amount of oil and butter and chose to use boneless, skinless chicken thighs rather than skin-on thighs to save on fat and calories. This Peach-Whiskey Barbeque Chicken has great flavor and zing. I used Cookie’s BBQ sauce and it was perfect in the sauce. It was really simple to pull together and would be great to serve a crowd.
The Perfect Pairing for this recipe is the Apple Potato Mash recipe I featured here. There is so much great sauce on the chicken that you need something to soak it up.
Peach-Whiskey Barbeque Chicken
Adapted by Lindsay at Perfecting the Pairing from Pioneer Woman
· 2 lb boneless skinless chicken thighs
· 1 Tb olive oil
· 1 Tb butter
· 1 onion, chopped
· 1 cup whiskey
· 12 oz BBQ sauce
· 1 jar of peach preserves (12-15 oz)
· ½ cup water
· 2 Tb Worcestershire Sauce
· 4 cloves of garlic, peeled and lightly smashed
· 1 bunch of green onions, sliced
Preheat oven to 300 degrees F. Heat oil and butter in a large pot over medium high heat. Add the chicken thighs to the pan and brown on both sides. Try to not overcrowd the pan by browning the chicken in batches. Remove the browned chicken and place to the side.
Pour off all but 1 Tb of grease, if necessary. Add the chopped onion to the pan and cook for 2 minutes. Pour whiskey into the pot (be careful if you are next to an open flame) and scrape the bottom of the pan to remove the brown bits. Reduce whiskey for 2 minutes then add the BBQ sauce, peach preserves, water, Worcestershire sauce, and garlic cloves, stir to combine. Bring mixture to a simmer. At this time you can either return the chicken to the pot if it is oven safe, or you can transfer the sauce and chicken to a 9x13 pan. Cover the pot or cover the baking dish with foil. Place the chicken and sauce in the oven and bake until chicken is cooked through, about 45 minutes. You can leave it to simmer in the oven up to 90 minutes. Top with chopped green onions.