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

You can cook Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)
  1. Prepare 10 of chicken thighs, bone in, skin on.
  2. You need 2 T. of Olive oil.
  3. You need 2 T. of Butter.
  4. You need 1 of yellow onion, diced.
  5. You need 1 c. of Whiskey.
  6. It’s 16 oz. of BBQ sauce.
  7. You need 16 oz. of Jar peach preserves.
  8. It’s 1/2 c. of Water.
  9. Prepare 2 T. of Worcestershire sauce.
  10. Prepare 4 cloves of garlic.
  11. Prepare of Green onions, garnish-finish.

Brown both sides, then remove to a plate and repeat until all chicken is browned. 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.

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

  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.).

Stir until combined, then return chicken to the pot, skin side up. My Peach Whiskey Chicken is one of the Drummond family's favorite dinners, and this BBQ sauce brings those same scrumptious flavors to your kitchen! Sweet chunks of juicy peaches and sassy southern whiskey perfectly adorns baked chicken breasts, and makes an unexpectedly delicious dip for fried chicken tenders. We've got barbecue-style chicken you can make right in your own oven (no grill required), an inspired peach-whiskey chicken that'll have all your friends begging for the recipe, and even a few Instant pot soup recipes. We've also got tons of dishes that work well at breakfast and brunch too (namely, our favorite chicken and waffles recipe).