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Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)
Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe)

Before you jump to Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe) recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

A lot of us have been trained to believe that comfort foods are not good and to be avoided. Sometimes, if the comfort food is candy or another junk food, this holds true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that, when you eat them, could improve your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Cold water fish are excellent if you are wanting to feel better. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3s. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain function a lot better. It’s the truth: eating tuna fish sandwiches can really help you battle your depression.

Now you realize that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to peach whiskey bbq chicken thighs (ree drummond's recipe) recipe. To cook peach whiskey bbq chicken thighs (ree drummond's recipe) you need 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
  1. Prepare chicken thighs, bone in, skin on
  2. Use Olive oil
  3. Provide Butter
  4. Prepare yellow onion, diced
  5. Prepare Whiskey
  6. Take BBQ sauce
  7. Take Jar peach preserves
  8. Prepare Water
  9. Use Worcestershire sauce
  10. Use garlic
  11. Use Green onions, garnish-finish
Steps to make Peach Whiskey BBQ chicken thighs (Ree Drummond's recipe):
  1. Brown thighs in skillet on both sides in the oil and butter. Don't crowd the pan. Do it in stages. Remove thighs to 10 x 15 lasagna pan. (My 9 x 13 Pyrex was not large enough.)
  2. Once all chicken is seared and in the roasting pan, drain about half the fat out of the skillet and return to the heat. Cook your onions 2 minutes or so, to soften them a bit.
  3. Add whiskey to onions. Be careful if you use gas stove. Alcohol is highly flammable. Simmer to let the alcohol burn off and it will reduce just a bit.
  4. While that simmers, mix together the remaining ingredients (except green onion). Stir that sauce, preserve, garlic, and water mixture into your boozey onions.
  5. Once incorporated, dump this onion sauce on top of your chicken thighs in your roasting pan. (I first tried to fit them in my Pyrex. Took the picture, then changed everything into a bigger pan. Better safe, than sorry.)
  6. Cook at 300 degrees for one and a half hours. Serve with a ladle of sauce over the chicken and sprinkle with green onions. (If you remember them…which, of course, I never do.)

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