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.