{"id":14962,"date":"2014-04-30T05:00:05","date_gmt":"2014-04-30T12:00:05","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=14962"},"modified":"2019-10-22T07:08:16","modified_gmt":"2019-10-22T14:08:16","slug":"peach-whiskey-chicken","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=14962","title":{"rendered":"Peach Whiskey Chicken"},"content":{"rendered":"

I don’t like whiskey but this is really good.<\/span><\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

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 jalape\u00f1o 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.<\/p>\n

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 jalape\u00f1os add to the dish.<\/p>\n

I hope you will give this a try and if you do, please leave a comment below.<\/p>\n

<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>Before the hot days are upon us here’s a soup I posted back in ’09. Winter White Vegetable Soup<\/a>. 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.<\/span><\/p>\n

\"DSC_2473\"<\/a><\/p>\n

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.<\/p>\n

\"DSC_2474\"<\/a><\/p>\n

Brown the chicken thighs on all sides until brown, about 4 minutes per side. Remove chicken from skillet after browning.<\/p>\n

\"DSC_2478\"<\/a><\/p>\n

Add the onions and jalape\u00f1os to the pan and saut\u00e9 for 5-6 minutes until they are a little translucent.<\/p>\n

\"DSC_2481\"<\/a><\/p>\n

Stir in the peach preserves and the whiskey and stir 1-2 minutes.<\/p>\n

\"DSC_2482\"<\/a><\/p>\n

Stir in the 2 cups bar-b-q sauce.<\/p>\n

\"DSC_2487\"<\/a><\/p>\n

Add back in the chicken and stir to coat.<\/p>\n

\"DSC_2492\"<\/a><\/p>\n

Pour into casserole and put in 300\u00b0 oven for 45 minutes.<\/p>\n

\"DSC_2507\"<\/a><\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Peachy Whiskey Chicken Thighs<\/h2>\n\t
\n\t\t(adapted from Ree Drummond's Pioneer Woman Show)\n\t<\/div>\n\t
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\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tboneless chicken thighs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tyellow onion<\/span>\n\t\t\t\t\t\t\t\t\t\tdiced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\twhiskey<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tbbq sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tpeach preserves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tWorcestershire sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tor more jalape\u00f1o slices<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tchopped parsley for garnish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMashed potatoes or cooked pasta<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat the oven to 300\u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Add the onions and the 1\/4 cup sliced jalape\u00f1o to the skillet and saut\u00e9 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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      Serve on top of a big pile of mashed potatoes (or mashed cauliflower). Garnish with some fresh thinly sliced jalape\u00f1os, green onions and a few pieces of parsley.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
      \n