The seasons are changing, and the air at night is beginning to be a little crisp. Sure, this means the start of wearing jackets and scarves, but what does this really mean for me? My start to drinking whiskey. What do I mean by this? I usually drink whiskey year-round, but I typically drink it more when it's cool outside. I'm sure I'm not the only person who switches up drink choices based on the seasons, right? Well, now it's that time of year where I not only drink whiskey, but I cook with it more, too. I probably take a few sips while cooking; it makes cooking more interesting. Try it sometime.
This weekend is the Tennessee Whiskey Festival and while most of you are figuring out how to survive a festival full of drinking whiskey, I'm going to show you how to prepare for it ... with food. Well, food and whiskey. You see, magic happens when you combine a bit of food with a little liquor, don't you think? Here's how: peach whiskey barbecue chicken.
Let's start drinking—I mean, cooking.
What you'll need:
—Chicken thighs (bone-in)
—Yellow onion, diced
Before you get started, preheat your oven to 350 degrees. Then comes the fun stuff. In an ovenproof pot, heat olive oil and butter over medium-high heat.
Brown the chicken on both sides, and then place on a plate.
Pour out about half of the grease from the pot, and add diced onions. Cook the onions for a couple of minutes.
Pour the whiskey into the pot and stir. The whiskey should reduce just a little.
Add the barbecue sauce, preserves, water, Worcestershire sauce and garlic cloves. Stir until combined.
Return the chicken to the pot. Cover and place the pot in the oven. Cook for an hour and a half, and remove the chicken from the oven.
This smells delicious. I served mine with sautéed green beans and green onion and goat cheese cornbread, though this would be just as delicious with rice or mashed potatoes.
The full recipe is over on the Pioneer Woman's website—I love her so much.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at email@example.com or by following her on Twitter or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.
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