Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, peach whiskey bbq chicken thighs (ree drummond's recipe). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) is something which I have loved my entire life.

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

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

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

Steps 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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