Happy Memorial Day! While it’s fun to be super excited for a vacation from work (YAY!) it’s of utmost importance to remember why. So before I discuss the wonder that is peach-whiskey barbecue chicken, I want to express my deepest gratitude to all the courageous and selfless men and women who died serving our great country - in addition to those still serving around the world today. We could say thank you a million times and it’d never be close to enough!!
How is it already Memorial Day, by the way? Seems like it was just a couple weeks ago I was eating Asian Slaw on Easter. But here we are. Sorry I haven’t posted lately. I’d try to explain, but excessive DVR dates and being too tired after work don’t seem to fall under the good excuse category. At any rate, this is a perfect summer recipe and since Memorial Day is the unofficial beginning of the season I can’t think of a better way to get back on your good side!
I found this recipe on the Pioneer Woman’s website, whose recipes I am now certifiably obsessed with via Chrissy Teigen’s blog, which sidenote is hands down my favorite food blog on the planet.
This isn’t a hard recipe, but it does need about 2 hours of your time. I promise though, it’s totally worth the wait! The ingredients aren’t expensive and some of it you probably already have. For example, if your best friend is as fun as mine you keep a bottle of Jack Daniels on hand just in case she makes an impromptu visit.
So this recipe starts with melting a bunch of butter in the pan. Ummmm… I know! It was love at first melt for me, too.
Next, place your chicken thighs skin side down in the pan and let ‘em sizzle.
Once they’re nice and beautifully golden, take them out and set them aside so you can make your sauce.
Start by pouring out part of the grease, then add chopped onions and let them cook for a couple minutes. For things like chopped onions, a small food processor is your new best friend. (If you don’t have one, I’m sorry and happy chopping. Don’t cry!)
Next up, whiskey. Be careful when pouring because of the alcohol and heat combo. Setting your kitchen on fire is not good for your cooking reputation or mine.
If you’re still reading, you’re still in one piece. Good job. Once the whiskey cooks down for a couple minutes, add the BBQ sauce, peach preserves and water. I didn’t take a photo of me pouring water in the pan because it seemed boring… but oooo la la, peaches! They’re my favorite summer fruit. Sidenote: how fabulous would it be to use homemade preserves? Maybe someday. For now, I used the store brand from Ralph’s and we can just pretend.
Now you’re ready for the Worcestershire sauce. Thankfully for us both this is written as I have never been able to pronounce Worcestershire and can barely spell it. And you’ll need 4 cloves of garlic. Mmmm garlic. Once it’s all combined well, it’s time to put the chicken back in the pot. Pour in the juices from the plate it was resting on, too - it’ll make it taste better plus it feels very chef-y and profesh!
OHHHH EMMM GEEE!!! Doesn’t it look yummy?! Unfortunately, now it needs to be covered and put in the oven for an hour and a half. I know, it seems like forever. But it’s the perfect amount of time to watch a couple shows on DVR, read a book or work out. Just kidding on that last one. Wanted to make sure you were paying attention.
You put the entire pot in the oven. If you’re like me and had visions of the pot cracking under the heat or perhaps blowing up the oven and you - both bad scenarios (especially for me since I was making this at John’s house) don’t worry! I read the recipe over and over, searched “can you put a pan in the oven” on google and called my mom for reassurance. But if you need to make sure for yourself, I promise I won’t judge. Once it’s been in there for awhile, the sauce will start to caramelize. Not that I opened the oven door every 5 minutes to look at it or anything.
Between watching DVR and working out (wink, wink) chop some green onions.
And then, just when you’re about to pass out or contemplate ordering pizza, it’s done! Yay!!!!! Sprinkle some green onions on top of the chicken and serve it with whatever sides you’d like - I did roasted brussels sprouts and rice pilaf (the boxed kind from Trader Joe’s, I can’t make everything from scratch for goodness sake!)
The Pioneer Woman’s Peach & Whiskey Barbecue Chicken
12 whole Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Yellow Onion, Diced (Marissa tip: Use a food processor to chop these if you can get your hands on one. If you don’t have one or find that to be lazy, happy chopping.)
1-1/2 cup Whiskey (Marissa tip: If I learned anything from my best friend, the only name you need to know is Jack Daniels.)
12 ounces, fluid Barbecue Sauce (I used Trader Joe’s brand. But use whatever you want - if you want them to be smokey or spicy, choose accordingly.)
1 jar Peach Preserves
1/2 cup Water
2 Tablespoons Worcestershire Sauce (Try saying this ten times very quickly. But not in front of your guests.)
4 cloves Garlic, Peeled
3 whole Green Onions, Sliced Thin
Preheat oven to 300 degrees.
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.
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, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Cook for 1 1/2 hours, then remove from oven.
Serve pieces of chicken over a big pile of smashed potatoes (Marissa tip: or any side you want to make! Better yet, have your guests bring a side!) Sprinkle sliced green onions over the top.
Happy summer… I hope yours is peachy!
You can find the original recipe here: http://thepioneerwoman.com/cooking/2011/08/peach-whiskey-barbecue-chicken/