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

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe). Healthy and Easy to Make Dinner Recipes for the Whole Family. Get Great Dinner and Other Main Course Recipes with Simple Ingredients. Heat the butter and olive oil in a large skillet or 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. Brown thighs in skillet on both sides in the oil and butter. You can have 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. It’s of chicken thighs, bone in, skin on.
  2. Prepare of Olive oil.
  3. You need of Butter.
  4. You need of yellow onion, diced.
  5. Prepare of Whiskey.
  6. Prepare of BBQ sauce.
  7. Prepare of Jar peach preserves.
  8. It’s of Water.
  9. Prepare of Worcestershire sauce.
  10. Prepare of garlic.
  11. Prepare of Green onions, garnish-finish.

Here is how you achieve that. ads/link.txt Ingredients of Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) You need of chicken thighs, bone in, skin on. 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. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce.

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

  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. 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. Start off by heating the oil and butter in a heavy pot over medium-high heat.

source: cookpad.com

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