This is a marriage between two super powers of the culinary world, peach, and barbecue. Sweet and hot, like a long summer evening. This is soul cooking divine. And now that summer is waning, I felt it was high time to bring out this rich combination of summer flavors and comfort food.
For the first time, I felt the cool nights that are telltale of the coming autumn. Already the leaves on the Catoctin Mountain range are beginning to change, rows of corn are yellowing, and it feels like baseball playoffs are sneaking up on us. Is summer really almost over? This meal is perfect for those who are looking to savor the last stretches of summer by settling down on the back porch as the cool night rolls in.
Peach-Whiskey Barbecue Chicken
adapted from Pioneer Women.
- 12 whole Chicken Thighs, Bone-in, Skin-on; or 2 Whole Chicken breasts with skin on and on the ribs
- 2 Peaches, sliced into 1/8’s
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Diced
- 1 cup Whiskey
- 1 jar McCutcheon’s Original Barbecue Sauce
- 1 cup McCutcheon’s Peach Preserves
- ½ cups Water
- 2 Tablespoons Worcestershire Sauce
- 4 cloves Garlic, Peeled
- Heat oil and butter in a heavy pot over medium-high heat. Once the butter is bubbly, throw in the chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned. Set aside the chicken
- Pour off half the grease, 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.
- Pour in the McCutcheon’s barbecue sauce, McCutcheon’s peach preserves, water, and Worcestershire sauce. Throw in garlic cloves.
- Stir until combined, then return chicken to the pot, skin side up. Cover and reduce the heat to as low as it goes.
- Cook for 1 1/2 hours, turning the chicken occasionally to avoid burning.
- Serve pieces of chicken over a mashed red garlic potatoes with tons of sauce drenching everything.