This adapted recipe is from Ree and is definitely the way to a man’s heart 🙂
- 2 whole Chicken Thighs, Bone-in, Skin-on
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 whole Red Onion, Diced
- 1 cup Whiskey
- 1/4 cup Barbecue Sauce
- 3 Tbsp. Peach Preserves
- 3 Tbsp. Water
- 2 tsp Worcestershire Sauce
- 2 cloves Garlic, Peeled
- 2 whole Green Onions, Sliced Thin
Preheat oven to 300 degrees.
Heat oil and butter in a cast iron pan over medium-high heat.
Place chicken thighs in the pan, skin side down. Brown both sides, then remove to a plate.
Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pan, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two.
Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pan, skin side up.
Transfer to a casserole dish and place in the oven. Cook for 1 1/2 hours, then remove from oven.
Serve chicken over a big pile of mashed potatoes and sprinkle sliced green onions over the top. ( I just mixed them right into the mashed potatoes).
Enjoy the yummy goodness!