Recipe of Favorite Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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. Prepare 10 chicken thighs, bone in, skin on
2. Make ready 2 T. Olive oil
3. Get 2 T. Butter
4. Get 1 yellow onion, diced
5. Take 1 c. Whiskey
6. Take 16 oz. BBQ sauce
7. Make ready 16 oz. Jar peach preserves
8. Take 1/2 c. Water
9. Get 2 T. Worcestershire sauce
10. Get 4 cloves garlic
11. Take Green onions, garnish-finish

Instructions 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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