| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 12 chicken legs or thighs, bone in, skin on
- 1 yellow onion, diced
- 1 1/2 cups whisky
- 4 cups barbecue sauce
- 1 cup peach preserves
- 2 tablespoons Worcestershire sauce
- 4 peaches, pitted and sliced into 8 slices each
- Mashed potatoes, for serving
- 3 green onions, sliced thin, for serving
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 300 degrees F.
- Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
- Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
- Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
- Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That’s how you know it’s done!
- Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1224 |
| Total Fat | 56 g |
| Saturated Fat | 16 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 4 g |
| Sugar | 75 g |
| Protein | 51 g |
| Cholesterol | 291 mg |
| Sodium | 1852 mg |
Reviews
The sauce is great as a BBQ sauce. It makes a lot!! I would half the recipe even for the amount of chicken used in this recipe. The chicken adds a lot of juice while cooking without giving the chicken much of the sauce flavor. I suggest cooking the chicken most of the way through and then baste with sauce like you would if you were grilling. I also, personally, do not like the peach slices. The peach jam is enough. Definitely recommend the sauce.
My husbands favorite! Followed the recipe exactly except I used canned peaches because they are not in season right now. I also toned down the bbq sauce a bit because I felt like 4 cups was a lot. Turned out great!
One terrific tasting chicken recipe. However, I took the advice of many reviewers and reduced the amount of whiskey and BBQ sauce. I used 1 cup each and it still produced plenty of sauce and retained the intended flavor. Hurrah for another Pioneer Woman keeper of a recipe!!
This is very tasty but very saucy. I had at least 3 cups of sauce left over. I had even cut back to 1 cup of whiskey and 2 cups of BBQ sauce because I bought just 10 thighs. Everyone gave it a thumbs up.
This recipe was fantastic. The thing I love most about savory cooking is you can substitute so many things. I didn’t have peach preserves, so I used the little bit of plum and fig I had left. You definitely want to wait until your whiskey mixture is very reduced before adding the barbecue sauce mixture. Once you add your chicken back in and cook it in the oven, it’s going to release more fats and juices. I advice you wait until the entire dish is done before adding extra chicken stock to loosen it up.
This recipe was a huge hit at our house. Everyone loved it. I ended up using canned peaches, brandy and added some fresh thyme. I cooked on top of the stove low and slow rather than put in the oven. The whole house smelled amazing. Thank you Ree for being my go-to person for great recipes!!
Meh, it was too oily for me, although the flavors were nice. If I choose to make this again, I will add a cornstarch slurry to thicken the sauce a bit.
This is the best bbq chicken recipe! We didn’t have whiskey so we use Apple Bourbon and the sauce was delicious. We were skeptical about serving it with mashed potatoes, boy were we wrong. The chicken was moist and tender. Can’t wait to make it again.