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Thursday, June 14, 2012

Chicken with Peach Bourbon Sauce

A couple of weeks ago, my hunny and I had a little trip to Bastrop, Tx to witness his granddaughter graduate. I tell myself that was the reason for going, but in reality it was the thought of a real grocery store, a Walmart, Target and of course Specs... the liquor warehouse. We also made a stop at this cute tourist trap that sold local peaches and pecans. We had been planning on stopping there for a while just had never gotten around to it.

I found this great little jar of Peach & Jalapeno preserves that I bought for my honey since he loves spicy foods. It was a flavor combination I thought would make a great sauce for grilling. Instead, I cooked it down into this wonderful baked chicken that fell apart when I used tongs to get it out of the pot. DELISH! I also used a Hot and Spicy pre bottled BBQ sauce to add to the kick. Unfortunately, the sugars in the preserves over powered the spicy. So if you want it hot, make sure to add some more peppers!

This serves 2-3 people. The original recipe I found calls for a lot more chicken than what I had so I cut it down.

6 boneless, skinless Chicken Thighs
1 tb Butter
1 tbsp Olive Oil
3 tbsp Minced Garlic
1 cup Red Stag Black Cherry Bourbon
6oz Bar B Que Sauce
4 oz Peach Preserves
1/2 cup Water
1 tbsp Worechestershire Sauce

Oven to 300

1) Melt butter with oil in heavy pot. Lay thighs in butter and let brown on both sides; remove to platter.

2) Add garlic to the pot and stir. Cook for about 2 minutes and add the bourbon. Stir, scaping the bottom for a couple of minutes to let the liquid reduce down. Pour in BBQ Sauce, peach preserves, water and worechestershire sauce, whisk to incorporate.

Return chicken to pot, draining juices off platter, cover and place in oven.

3) Bake 1 1/2 hours.

4) Serve with mashed potatoes or rice.

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