I don’t like whiskey but this is really good.
The other day I was watching Pioneer woman out on her ranch in Oklahoma cooking up something good for her family and ranch hands. I imagine myself on one of their horses galloping all over the thousands of acres they own. Don’t know if I could even get on a horse or even if I could stay on one after swinging myself up on the saddle but I can dream anyway.
Anyway, she was making some whiskey chicken that caught my attention and since I had a jar of peach preserves still in my pantry that I bought on a trip to Nashville last year I thought I’d give the recipe a try. Loveless cafe is a neat little breakfast/lunch place just outside Nashville and I’ll go back again next time we are in Nashville.
The two changes I made to PW’s recipe was I didn’t really want to add fresh peaches since this isn’t really peach season and I didn’t really care for the idea of peach chunks in with the chicken. I wanted to add some heat to the dish so I added some thinly sliced jalapeño peppers to the onions and then used some to garnish the dish. Her dish called for chicken pieces with bones and I will probably use bone-in thighs and legs next time I make it.
The Whiskey Chicken can be served on top of mashed potatoes, mashed cauliflower or even some pasta or rice would do. The saucy part of this is very tasty and I love what the jalapeños add to the dish.
I hope you will give this a try and if you do, please leave a comment below.
BLAST FROM THE PAST: Before the hot days are upon us here’s a soup I posted back in ’09. Winter White Vegetable Soup. Looks and feels like a good potato soup but has all white vegetables (a little potato) and broth and finished with a little cream for richness.
The peach preserves came from Loveless Cafe in Nashville. I remember their wonderful breakfast we had there last year. And we have Jack and Jim helping out in the recipe.
Brown the chicken thighs on all sides until brown, about 4 minutes per side. Remove chicken from skillet after browning.
Add the onions and jalapeños to the pan and sauté for 5-6 minutes until they are a little translucent.
Stir in the peach preserves and the whiskey and stir 1-2 minutes.
Stir in the 2 cups bar-b-q sauce.
Add back in the chicken and stir to coat.
Pour into casserole and put in 300° oven for 45 minutes.
Peachy Whiskey Chicken Thighs
(adapted from Ree Drummond’s Pioneer Woman Show)
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless chicken thighs
1/2 yellow onion, diced
3/4 c. whiskey
2 c. bbq sauce
1/2 c. peach preserves
1 Tbsp. Worcestershire sauce
1/4 c. (or more) jalapeño slices
chopped parsley for garnish
Mashed potatoes or cooked pasta
Thinly sliced alapeño slices or green onions for garnish
Preheat the oven to 300°.
Heat the butter and olive oil in skillet over medium high heat. Add the chicken thighs and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
Add the onions and the 1/4 cup sliced jalapeño to the skillet and sauté and cook until translucent using medium-high heat. This will take about 3 minutes. Pour in the whiskey being careful if you are using an open flame. Cook for 3 minutes allowing the whiskey to cook and reduce.
Pour in the bbq sauce and add the peach preserves, Worcestershire sauce and 1/4 c. water to the sauce and then whisk until it is combined. Add the chicken back to the pan.
Cover the skillet or pan with foil and then roast in the oven until the chicken is tender, about 45 minutes if using boneless chicken.
Serve on top of a big pile of mashed potatoes (or mashed cauliflower). Garnish with some fresh thinly sliced jalapeños, green onions and a few pieces of parsley.