Friday, July 27, 2012

Peach Whiskey Chicken

I found this recipe on a blog hop and I am so glad that I saved it and made it - it was delicious!  It was very saucy and sort of sweet and the chicken was falling off of the bone. For me here in Ireland it really wasn't the cheapest meal to make - as well as whiskey this dish features BBQ sauce, which is not a huge thing over here, peach preserves, which were also really hard to find and quite expensive, and finally fresh peaches, which sadly are really quite pricey over here. You could probably use canned peaches, but I would rather live in a warmer country that can grow its own fruit. In fact, I would love to have my own fruit trees because summer fruits are my favourites, especially peaches and apricots. And strawberries and cherries. Although I'd probably eat so much of it that it would make me sick. Still, imagine how easy it would be to bake pies and fruit muffins and top pavlovas if you could just pop out to the garden and pick a big pile of fruit. I'm clearly in the wrong climate. But at least I have lots of yummy leftovers to get me through this cold, rainy excuse for a summer that Ireland has provided us with this year.

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.

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