Peach Whiskey Chicken

This was a lovely meal - the chicken was so tender and falling of the bone and the sauce was sweet, yet savory. I served the chicken over a bed of buttered egg noodles - yum. I don't know about you but buttered egg noodles brings me back to my childhood. My mom used to make them with baked chicken and it was so good. Anyway, the flavors in this dish are kind of hard to explain but it is rich and comforting. I added a few shakes of hot sauce to bring a tiny bit of heat to the party and it turned out great. I used chicken thighs but you can also use drumsticks if you like those better. Either way, the chicken should come out tender and flavorful.

Peach Whiskey Chicken       

Serves 2

Peach Whiskey Chicken

ingredients

• 3/4 Tbsp EVOO
• 3/4 Tbsp butter
• 4 bone in, skin on chicken thighs
• 1 onion, diced
• 1/2 cup whiskey (I used Crown)
• 1 cup BBQ sauce
• 1/4 cup peach preserves
• 3/4 Tbsp Worcestershire sauce
• 1 peach, sliced (I used frozen)
• Buttered egg noodles for serving
• 1 green onion, thinly sliced
• Chopped fresh parsley

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.  Preheat the oven to 300º. Heat the EVOO & Butter in a dutch oven over medium high heat. Brown the chicken on both sides until crispy and golden brown. Remove from pot and set aside on a plate.

2. Add the onions to the pot and cook over medium heat for 3 minutes until softened. Carefully pour in the whiskey and stir. Cook for 3 minutes to allow the whiskey to reduce.

3. Add the BBQ sauce, peach preserves, Worcestershire sauce, 1/4 cup water then stir to combine. Nestle the chicken into the sauce and add the peaches. Cover and place in oven for 1 1/2 hours. The chicken will be super duper tender and falling off the bone. Serve over a bed of buttered egg noodles and garnish with green onions and parsley.

Enjoy!

This recipe was adapted from Pioneer Woman.