Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook peach whiskey bbq chicken thighs (ree drummond's recipe) using 11 ingredients and 6 steps. Here is how you can achieve it.

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

1. Take 10 chicken thighs, bone in, skin on
2. Prepare 2 T. Olive oil
3. Make ready 2 T. Butter
4. Prepare 1 yellow onion, diced
5. Get 1 c. Whiskey
6. Make ready 16 oz. BBQ sauce
7. Get 16 oz. Jar peach preserves
8. Prepare 1/2 c. Water
9. Take 2 T. Worcestershire sauce
10. Prepare 4 cloves garlic
11. Make ready 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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