Peach Whiskey Chicken
Adapted from Blonde Ambitions
1 kg chicken pieces
2 tablespoons oil
2 tablespoons butter
1 large brown onion, diced
1 cup whiskey
2 cups BBQ sauce (or thereabouts, I used a 475 mL bottle)
1/2 cup water
1 cup peach preserves/peach jam
2 tablespoons worcestershire sauce
4 fresh peaches, pitted and sliced into thin pieces
Preheat the oven to about 180 degrees celsius and get out a dish large enough to fit all of the chicken in one layer.
If you like you can begin by browning the chicken on all sides in a skillet or frying pan, but I skipped this step because I didn't take my chicken out of the freezer in time for it to fully defrost. Growing up we would always just cook chicken pieces straight from the freezer and so long as you cook them for long enough there's nothing wrong with doing it that way. So whether you brown the chicken first or not, when you are ready place all of the chicken in your large oven dish.
In a large frying pan on the stove, melt the butter with the oil. Cook the onion until it is soft and translucent, then add the whiskey and let it cook for a few minutes, until it is simmering and has reduced a little.
Add the BBQ sauce, then tip the 1/2 cup of water into the empty sauce bottle, give it a shake to get all the last bits of sauce from the bottle, and pour this into the pan as well.
Give it a bit of a stir, then add the peach preserves and worcestershire sauce. Stir the mixture until it is all combined, then taste it to make sure it tastes good. You won't have too season it any further, it will already have a very strong taste.
Pour the sauce over the chicken pieces, then top with the peaches. Place the dish in the oven and cook for about an hour and a half or so. By the time it's ready to eat the meat will be cooked all the way through and falling off the bones and the sauce will be thick.
Adapted from Blonde Ambitions
1 kg chicken pieces
2 tablespoons oil
2 tablespoons butter
1 large brown onion, diced
1 cup whiskey
2 cups BBQ sauce (or thereabouts, I used a 475 mL bottle)
1/2 cup water
1 cup peach preserves/peach jam
2 tablespoons worcestershire sauce
4 fresh peaches, pitted and sliced into thin pieces
Preheat the oven to about 180 degrees celsius and get out a dish large enough to fit all of the chicken in one layer.
If you like you can begin by browning the chicken on all sides in a skillet or frying pan, but I skipped this step because I didn't take my chicken out of the freezer in time for it to fully defrost. Growing up we would always just cook chicken pieces straight from the freezer and so long as you cook them for long enough there's nothing wrong with doing it that way. So whether you brown the chicken first or not, when you are ready place all of the chicken in your large oven dish.
In a large frying pan on the stove, melt the butter with the oil. Cook the onion until it is soft and translucent, then add the whiskey and let it cook for a few minutes, until it is simmering and has reduced a little.
Add the BBQ sauce, then tip the 1/2 cup of water into the empty sauce bottle, give it a shake to get all the last bits of sauce from the bottle, and pour this into the pan as well.
Give it a bit of a stir, then add the peach preserves and worcestershire sauce. Stir the mixture until it is all combined, then taste it to make sure it tastes good. You won't have too season it any further, it will already have a very strong taste.
Pour the sauce over the chicken pieces, then top with the peaches. Place the dish in the oven and cook for about an hour and a half or so. By the time it's ready to eat the meat will be cooked all the way through and falling off the bones and the sauce will be thick.
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