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Trying to make dark meat taste good…. Peach BBQ Chicken

August 21, 2012

I’m not a fan of dark chicken meat, but it’s cheap, and we aren’t made of money around here, so I bought some the other day.  I also set out to find a recipe that would make the taste more enjoyable to my taste buds. Here is what I came up with, after tweaking it a little bit based on what I had available.  The sauce is really good!  Matt loved it…called it the best thing I ever made, in fact.  I don’t think I agree with him (since I don’t like dark meat) but anyway, it’s good and you should try it.  Adapted from Pioneer Woman.

Peach-Whiskey Barbecue Chicken (Revised by Kate)

Original recipe from:

<http://thepioneerwoman.com/cooking/2011/08/peach-whiskey-barbecue-chicken/

Prep Time: 10 Minutes  |  Cook Time: 2 Hours  |  Difficulty: Easy  |  Servings: 2-4

Ingredients

  • 4 -6 Chicken Thighs or Drumsticks Bone-in, Skin-on
  • 1.5 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1 whole Yellow Onion, Diced
  • 1/2 cup Whiskey
  • 2 cloves garlic, minced
  • 3/4 cup ketchup
  • 1/3 cup molasses
  • 1/8 cup white sugar
  • A generous spoonful of mexican-style hot sauce (I used Valentina Salsa Picante)
  • 2 tablespoons vinegar (white, apple-cider or red-wine)
  • 2 tablespoons Worcestershire sauce
  • 3 medium Peaches or Nectarines (Or a jar of Peach Jam)
  • 1/4 cup Water
  • A little salt, to taste

Preparation Instructions

Preheat oven to 300 degrees F (148 degrees C).

Cube and puree the peaches/nectarines.  If you are blonde read this sentence: discard peach pits and do not puree.  Set peach puree aside.

On the stove, heat oil and butter in a deep, oven safe frying pan or pot, over medium-high heat. Place chicken thighs in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

If there is tons of grease, discard a little of it, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, 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. Stir in ketchup, garlic, molasses, sugar, hot sauce, vinegar, Worcestershire sauce, peach puree, and water. Stir until combined and let simmer for a few minutes.  Taste- add more sugar, garlic, vinegar, Worcestershire, hot sauce, etc. according to your liking.  Return chicken to the pan, skin side up. Cover and put pot in oven.

Cook for 1.5 hours, then remove from oven.  Chicken should be falling off the bone 🙂

Serve with potatoes, fresh corn on the cob, or whatever side dishes you like 🙂

Notes:

— Dark Brown Sugar can be substituted for molasses and white sugar.

–The following ingredients can be omitted together and replaced with 1-2 cups of your favorite BBQ sauce: ketchup, molasses, sugar, hot sauce, vinegar

We had lots of extra sauce in the end, so you could probably add a few more pieces of chicken to the recipe without changing the sauce measurements.  We saved the extra sauce to use as a BBQ sauce next week some time.

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