How to Make Scrummy Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

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Hopefully the above article opens our horizons to pay extra cognizance to a healthy lifestyle. Now we return to the peach whiskey bbq chicken thighs (ree drummond's recipe) recipe of your choice. Follow the step by step instructions of the recipe peach whiskey bbq chicken thighs (ree drummond's recipe) recipe to produce a organic and scrumptious meal. To cook peach whiskey bbq chicken thighs (ree drummond's recipe) you only need 11 ingredients and 6 steps.. Pleased cooking, wish it is beneficial for you and your family.

The ingredients needed to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):

1. Take 10 of chicken thighs, bone in, skin on.
2. You need 2 T. of Olive oil.
3. Use 2 T. of Butter.
4. Use 1 of yellow onion, diced.
5. Prepare 1 c. of Whiskey.
6. Get 16 oz. of BBQ sauce.
7. Take 16 oz. of Jar peach preserves.
8. Prepare 1/2 c. of Water.
9. Provide 2 T. of Worcestershire sauce.
10. You need 4 cloves of garlic.
11. You need of Green onions, garnish-finish.

Instructions to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):

1. Brown thighs in skillet on both sides in the oil and butter. Don't crowd the pan. Do it in stages. Remove thighs to 10 x 15 lasagna pan. (My 9 x 13 Pyrex was not large enough.).
2. Once all chicken is seared and in the roasting pan, drain about half the fat out of the skillet and return to the heat. Cook your onions 2 minutes or so, to soften them a bit..
3. Add whiskey to onions. Be careful if you use gas stove. Alcohol is highly flammable. Simmer to let the alcohol burn off and it will reduce just a bit..
4. While that simmers, mix together the remaining ingredients (except green onion). Stir that sauce, preserve, garlic, and water mixture into your boozey onions..
5. Once incorporated, dump this onion sauce on top of your chicken thighs in your roasting pan. (I first tried to fit them in my Pyrex. Took the picture, then changed everything into a bigger pan. Better safe, than sorry.).
6. Cook at 300 degrees for one and a half hours. Serve with a ladle of sauce over the chicken and sprinkle with green onions. (If you remember them...which, of course, I never do.).

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