Peach-Whiskey Barbecue Chicken

Recipe

■12 whole Chicken Thighs, Bone-in, Skin-on
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Yellow Onion, Diced
■1-1/2 cup Whiskey
■12 ounces, fluid Barbecue Sauce
■1 jar Peach Preserves
■1/2 cup Water
■2 Tablespoons Worcestershire Sauce
■4 cloves Garlic, Peeled
■3 whole Green Onions, Sliced Thin

Preheat oven to 300 degrees.

Heat oil and butter in a heavy pot over medium-high heat.
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Place chicken thighs, four at a time, in the pot, skin side down.
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Brown both sides,
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then remove to a plate and repeat until all chicken is browned.
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Pour off half the grease, then return pan to stove. Add onions to pan and stir,
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cooking for 2 minutes. Pour whiskey into the pot,

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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,
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peach preserves,
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water,
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and Worcestershire sauce.
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Throw in garlic cloves.
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Stir until combined, then return chicken to the pot, skin side up.
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Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

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Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.
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