I stumbled upon the Queener Fruit Farm in Scio more than 10 years ago after getting lost in the area heading somewhere else. They specialize in apples, peaches, black currants, red currants, gooseberries, cider, cider syrup, and black currant products. Their fruit and fruit products are coveted by notable chefs throughout the northern Willamette Valley.
Inspired by the sight of their huge, luscious peaches hanging on the trees waiting to be harvested, I went beyond devouring them hand to mouth to incorporating them in a chicken dish. I remembered seeing a recipe on The Pioneer Woman Cooks using whiskey, barbecue sauce, and peach preserves. Now the whole inspiration was complete.
Peachy Whiskey BBQ Braised Chicken
Ingredients
- 2 tablespoons peanut oil
- 6 skin-on, bone-in chicken thighs
- 1 onion, chopped
- ¾ cup bourbon whiskey such as Jim Beam
- ½ jar peach preserves
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- 4 ounces of The Czar’s Pinot & Chipotle Sauce* (or your favorite bottled BBQ sauce)
- 2 whole, fresh peaches, peeled, seeded and sliced
Directions
Heat oil in a heavy, covered Dutch oven, or similar pan that can go into an oven. Brown the chicken in two batches, skin side down until crispy and well browned. Turn chicken and brown on the other side. Repeat with remaining chicken. Set chicken aside on a platter and keep warm.
Pour off ½ of the fat in the pan and sauté the onions until translucent. Add remaining ingredients except peach slices, stir and heat through. Add half the peach slices, the chicken and then remaining peach slices. Spoon a bit of the sauce over all, cover and cook in a 300 F oven for 1½ hours.