One Pot Meals: Peach-Whiskey Chicken

The school night swing is finally kicking in. I know, I’ve been back to school for almost two and a half weeks, but things are just now starting to settle in. With that comes the inevitable question of how to balance work, working out, and cooking without eating dinner at 8 pm every night. We’ve all been there: something strikes your fancy, but then it takes an hour to prep, an hour to cook, and an hour to clean, and all of a sudden your “time off” from work just about disappears. Enter the one pot meal: low prep, low clean up, high flavor, and high satisfaction.

The Pioneer Woman cookbooks feature a lot of one-pot suppers. Usually, these meals require a LONG cook time. This recipe, however, takes only 15-20 minutes to prep, an hour in the oven, and 5 minutes to clean up. If you like barbecue, chicken, and are craving that sweet/salty/smoky mix, try this 0ne out. I have to recommend cooking it in a cassoulet- I made mine in my large Le Creuset and the results were fabulous. If you don’t have one of these magic pots, just make sure whatever you choose to cook in has a lid and is totally oven-safe. It will make part 2 of the process much easier than covering a pan in tin foil (as I did with a cast iron skillet the first time I made this).


Peach-Whiskey Chicken and Noodles

Ingredients:

  • Bone-in, skin-on, chicken thighs or legs (I prefer the legs if you can get meaty ones)
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 1/2 cups whiskey
  • 1 bottle (32oz) your favorite bbq sauce
  • 1 12oz jar of peach preserves
  • 1-2 tablespoons Worchestchire sauce
  • 1/2 cup water
  • 1 jar sliced peaches (drained)
  • 1 package egg noodles

Steps:

  1. Preheat oven to 300 degrees.
  2. Season the chicken with salt and pepper.
  3. Heat the butter and olive oil in an oven-friendly pot or skillet over medium-high heat.
  4. Brown the chicken on all sides, about 5 minutes, and then remove to a plate.
  5. In the same skillet, add the onion and saute until translucent (3-5 minutes)
  6. Remove the pan from the heat, and add the whiskey. Cook until reduced by half, about 3-5 minutes.
  7. Add the bbq sauce, peach preserves, Worchestchire sauce, and water. Combine well.
  8. Add the chicken back to the pan, and pour the peaches over the top.
  9. Cover with either lid or tin foil and move to the oven. Bake for a minimum of 60 minutes. I prefer 90 minutes: the sauce gets thicker.
  10. Prepare the egg noodles according to the package and serve!
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