Peach Whiskey Chicken and Creamy Cheddar Potatoes

I found this recipe on The Pioneer Woman's website. I knew that any recipe coming from her website would be a success because everything that I have tried of hers always tasted yummy! This was no exception. The chicken was falling off the bone and it was smothered in a delicious sweet BBQ sauce that made the whole house smell wonderful while it was cooking! I will definitely make this again but it made a ton of sauce! I think next time I am going to cut the sauce ingredients in half or double the chicken when I have company! Enjoy!

Peach - Whiskey Barbecue Chicken

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. Place 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.
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 barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven.

This recipe came from a collection of recipe cards called Grandma's Kitchen. I haven't found a dud in the bunch with these recipe cards either. This is definitely comfort food! These potatoes are first boiled, peeled, chopped, and then baked in a creamy cheese sauce. I added some seasoned bread crumbs mixed with a little bit of butter just to moisten the crumbs to the top of the potatoes. Very good!

Creamy Cheddar Potatoes
From Grandma's Kitchen

3 1/2 to 4 lbs baking potatoes, scrubbed
12 oz cheddar cheese, shredded (about 3 cups)
1 cup milk
1/2 cup whipping cream
` 1/2 tsp salt
1 tsp dry mustard
1/8 tsp nutmeg
1/8 tsp pepper

Combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until potatoes are tender, about 20 to 25 minutes; drain. let stand to cool.

Coat bottom and sides of a 13 x 9 inch baking dish with butter. Peel the potatoes and coarsely chop. Place in prepared baking dish.

Heat cheddar in a small saucepan over low heat, stirring frequently. Stir in milk, whipping cream, salt, dry mustard, nutmeg and black pepper. Pour over potatoes. Chill, covered for 30 minutes.

Preheat oven to 350 degrees. Remove the cover from the potatoes. Bake until the potatoes are heated thoroughly and lightly browned, about 35 minutes.

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