Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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. Heat the butter and olive oil in a large skillet or pot over medium-high heat.
Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have peach whiskey bbq chicken thighs (ree drummond's recipe) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
- Make ready 10 chicken thighs, bone in, skin on
- Make ready 2 T. Olive oil
- Get 2 T. Butter
- Get 1 yellow onion, diced
- Take 1 c. Whiskey
- Make ready 16 oz. BBQ sauce
- Get 16 oz. Jar peach preserves
- Get 1/2 c. Water
- Take 2 T. Worcestershire sauce
- Prepare 4 cloves garlic
- Make ready Green onions, garnish-finish
Whiskey Peach BBQ Sauce is a tingly, sweet, flavor punch for your mouth. Slather this sauce liberally all over smoked chicken, low and slow BBQ ribs, or even How to Prepare Perfect Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) Peach Whiskey BBQ chicken thighs (Ree. Best-selling cookbook author uses peaches, whiskey on her BBQ. Great recipe for Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe).
Steps to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
- 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.)
- 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.
- 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.
- While that simmers, mix together the remaining ingredients (except green onion). Stir that sauce, preserve, garlic, and water mixture into your boozey onions.
- 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.)
- 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.)
Best-selling cookbook author uses peaches, whiskey on her BBQ. Great recipe for Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe). Cook chicken in oil until brown. Add chicken and bring to boil or sauce thickens. eat and enjoy. Used the last bit of my father's Jameson Irish whiskey.
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