Best Peach Whisky Barbecue Chicken Recipes

Peach Whisky Chicken image

Provided by Ree Drummond : Food Network

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
12 chicken legs or thighs, bone in, skin on
1 yellow onion, diced
1 1/2 cups whisky
4 cups barbecue sauce
1 cup peach preserves
2 tablespoons Worcestershire sauce
4 peaches, pitted and sliced into 8 slices each
Mashed potatoes, for serving
3 green onions, sliced thin, for serving
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 300 degrees F.
Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.

Peach Whisky Barbecue Chicken Recipe Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 whole chicken thighs, boneless, skin-on, patted dry
Salt & pepper, to taste
1 tablespoons Olive Oil
1 tablespoons Butter
1 whole yellow onion, diced
1 cup whiskey
8 ounces, fluid barbecue sauce
1 jar peach preserves
1 or 2 fresh peaches, pitted and sliced (optional but good)
1/4 cup water
1 tablespoon Worcestershire sauce
2 cloves garlic, peeled
2 whole green onions, sliced thin

Steps:

Note: I used an electric pressure cooker, that has a browning cycle. If you don't own pressure cooker, you can brown the chicken on the stove and then bake this in a Dutch oven. I will provide both ways of preparing this. Pat the chicken dry, and season with salt & pepper. For a pressure cooker: Heat oil and butter, using the brown cycle (for an electric pressure cooker) or on medium high on the stove. Likewise, you can make this 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. Remove to a plate and set aside. Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. 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, peaches (if using) water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. For a pressure cooker: Lock the lid on, and set the pressure to HIGH for 10 minutes. Do a quick release, carefully removing the lid away from you. For the oven method: Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven at 300°F. Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.