There is something about the Pioneer Woman that reminds me of the cooks in my family. Whether it is her sweet southern demeanor or her knack for making classic comfort foods, I always find myself turning to her for my not-so-healthy-but-raveworthy-recipes.
I was so sick of chicken breast the past couple weeks, I completely ODed. My old roommate was more comfortable cooking with chicken thighs, which I found to be surprisingly delicious (I was always more of a white meat girl, but chicken thighs changed my perspective forever). As I was sitting at the car dealership a couple weeks ago with my dad, I was watching the Pioneer Woman in all her glory at the local super store, stocking up on chicken thighs. I was so eager to see what she was going to make, that I actually hung out in the dealership lobby a little longer after the car was done just to watch LOL.
Long story short, I found the most finger lickin chicken thigh recipe in the land. All you need are some peach preserves, barbecue sauce, green onions and good ol fashion bourbon whiskey. The rest is pretty household stuff, but I did need to buy a new pot just to fit all these juicy thighs.
Ingredients (yields 6 servings)
12 whole chicken thighs
2 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
1 1/2 cup whiskey
12 fl oz barbeque sauce
1 jar peach preserves
1/2 cup water
2 tbsp worcestershire sauce
4 cloves of garlic, peeled
3 whole green onions, sliced thin
Preheat over to 300 degrees. Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot (skin side down if yours have skin). Brown both sides, then set aside on a plate.
Pour off half of the grease in the pan, then return pan to stove. Add onions to the pan and stir, cooking for 2 mins. Pour whiskey into the pot, being careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing the whiskey to reduce for a couple of minutes. Pour in bbq sauce, peach preserves, water and worcestershire sauce. Throw in the whole, peeled garlic cloves. Stir until combined, then return the chicken to the pot (skin side up). Cover and put pot in the oven for 1 1/2 hours.
Used the sliced green onion as a garnish, and serve with your favorite potatoes, quinoa and/or greens!