Peach Whiskey Chicken

4 P.M. Panic: Peach Whiskey Barbecue Chicken

This recipe and photos were provided by Sally Roeckell of Table and Dish and originally published at 365Barrington.com as a part of the Heinen’s 4 P.M. Panic Series. 

This week’s 4 PM Panic recipe is one of my all-time favorites…Peach Whiskey Barbecue Chicken.  It’s great for a weekday with family or as a main dish for entertaining.  It’s easy but oh-so impressive.  Most cooks seem to have their four to six go-to recipes with slight variations. With our weekly menu ideas, hopefully you’ll feel inspired to expand your routine.  And, believe me, your family will LOVE every sweet and savory bite of this week’s recipe!

Peach Whiskey Chicken 3

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 chicken legs and 6 thighs skin on
  • 1 sweet yellow onion diced fine
  • 1 1/2 cups good whiskey
  • 4 cups of your favorite BBQ sauce
  • 1 cup peach preserves
  • 2 tablespoons Worcestershire sauce
  • 6 ripe peaches, pitted and sliced into 8 slices each
  • Potatoes for serving

Variations:

You can finish the dish by garnishing with thinly sliced green onion or chopped parsley. I used roasted potato wedges with fresh dill because I had some par cooked potatoes and this is about keeping it simple and using what is fresh and available. Mashed potatoes or buttered egg noodles are great with this dish also. I haven’t tried rice but go for it if that’s what you prefer. You can also spice it up with a bit of red pepper flake for heat. Apricot preserves and sliced apricots can be substituted

Preparation:

  • Preheat the oven to 300°
  • Heat the olive oil and butter in a large skillet over medium high heat.
  • Cook the chicken pieces until golden brown on all sides. about 5 minutes.
  • Remove chicken from skillet and set aside. Add the onion to the skillet. Stir and cook until translucent, about 3 minutes. All the drippings from the chicken will mix with the onion…yum.
  • Pour in the whiskey. Be careful if cooking over an open flame. Cook for 3 minutes or so allowing the whiskey to reduce.
  • Add in the BBQ sauce, peach preserves and Worcestershire sauce and 1/2 cup of water. Whisk to combine.
  • Add the chicken back to the pan. Add the peaches.
  • Cover with lid or foil then place in the oven for 90 minutes.

Note: I place a cookie sheet at the bottom of the oven to catch drips. Caution, your house will smell fantastic!!! Remove from the oven and serve. The chicken will be tender and falling off the bone. The sauce will be rich and the peaches soft. This is how you will know it is done.

Enjoy!

Peach Whiskey Chicken 4

2 comments

    1. Hi Lynn,

      The potatoes are potato wedges roasted with some fresh dill, you could also substitute mashed potatoes or buttered egg noodles instead. Hope that helps!

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