POULTRY ESSENTIALS: AWESOME PEACHY SAUCE

Poultry Essentials: Awesome Peachy Sauce image

Worked on this overnight. Took two slow cookers tossed in one or two pieces of chicken, a test sauce for each one, then let them do their thing on high for 3 hours. Four batches and six hours later, I had what I was looking for. Sweet with just the right amount of kick to get your attention. So, you ready... Let's get into...

Provided by Andy Anderson !

Categories Chicken

Time 3h15m

Number Of Ingredients 16

Previous Next

Ingredients

PLAN/PURCHASE
THE CHICKEN
4 large chicken thighs, more on this later
1 - 2 Tbsp grapeseed oil, or other non-flavored variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
1/2 c peach jam or preserves (not jelly), more on this later
1/4 c tamari sauce or liquid aminos
1 Tbsp fresh clover honey
2 clove garlic, minced
1/2 tsp dried parsley
1/2 tsp dehydrated onions
1/2 tsp mustard powder, i prefer coleman's
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes, or to taste

Steps:

1. PREP/PREPARE
2. You will require an Instant Pot/Slow Cooker to make this recipe. If you wish to try this out in the oven, Place it with the sauce in a lidded pot (Dutch Oven), in a 350f (175c), and check after about an hour.
3. The Chicken I am using chicken thighs, skinless, boneless. However, this sauce would work fine with any chicken parts, including chicken wings. As a matter of fact, you could bake a whole chicken and use it as a glaze. Yummy.
4. The Jam/Preserves Peach preserves sounded good to me, so that is what I choose; however, pick one of your favorite preserves or jams and go for it. But do not use just plain jelly, it will melt like water, and thin out your sauce. In addition, jelly's really do not have much flavor.
5. Gather your ingredients (mise en place).
6. Add the sauce ingredients to a small saucepan over medium heat, bring up to a simmer, and stir for about 5 minutes. Remove from heat and reserve.
7. Add the oil to a skillet over medium-high heat, sprinkle on a bit of salt/pepper, and sear, about a minute or two per side. If your chicken has skin, it should be crispy.
8. The remainder of the photos in this recipe are for the boneless, skinless chicken thighs. I did four test batches through the night, using two slow cookers, and placing two chicken thighs, with sauce in each. The skin-on ones had a bit of crisp to them, which I found enjoyable. But, in the end I found them all pleasing. This recipe is not about the chicken... it is about the sauce.
9. Add the chicken to the bowl of your slow cooker and pour the sauce on top.
10. Seal and cook on high for 2 - 3 hours, or on low for 4 - 5 hours.
11. PLATE/PRESENT
12. Serve with your favorite sides, and do not forget to drizzle some of that yummy sauce over the top. Enjoy.
13. Keep the faith, and keep cooking.