How to Prepare Homemade Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 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):

1. Take 10 chicken thighs, bone in, skin on
2. Make ready 2 T. Olive oil
3. Take 2 T. Butter
4. Make ready 1 yellow onion, diced
5. Take 1 c. Whiskey
6. Prepare 16 oz. BBQ sauce
7. Take 16 oz. Jar peach preserves
8. Prepare 1/2 c. Water
9. Take 2 T. Worcestershire sauce
10. Take 4 cloves garlic
11. Take Green onions, garnish-finish

Steps 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.)

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