- 12 whole Chicken Thighs, bone-in, skin-on
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 whole Yellow onion, diced
- 1 1/2 cup Whiskey
- 12 oz fluid BBQ sauce
- 1 jar peach preserves
- 1/2 cup water
- 2 TBSP Worcestershire sauce
- 4 cloves garlic, peeled
- 3 whole green onions, sliced thin
- Preheat the oven to 300 degrees.
- Heat butter and oil in a heavy pot over medium-high heat. Place chicken thighs, 4 at a time, in the pot, skin side down.
- Brown both sides, then remove to a plate and repeat until all chicken in browned.
- Pour off half the grease, then return pan to stove. Add onions to the pan and stir for about 2 minutes.
- Pour whiskey into the pot (be careful if you're using an open flame). Stir and scrape the bottom of the pan, allowing the whiskey to reduce for a minute or two.
- Pour in BBQ sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves.
(Notice I had a very cute helper in the kitchen with me.)
- Stir until combined, then return the chicken to the pot, skin side up. Cover and put the pot in the oven.
- Cook for 1 1/2 hours, then remove from the oven.
- Sprinkle green onion over the top.
- The recipe calls for the recipe to be served over smashed potatoes. However, I didn't have any, so I served it over rice instead.
This recipe was delicious!! I will most likely cook it again (mainly because I have half a bottle of whiskey to get rid of..believe me. I won't be drinking it...I know what that stuff is made of! Rotten corn! GROSS!!!)