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.