Pressure Cooker Peach and Whiskey Barbecue Chicken
I don't drink whiskey. Never have, never will. However, I do like the way that whiskey makes flavorful sauces! That works for me. Ina pressure cooker, this recipe was finished in 15 minutes! The chicken thighs were tender, and the barbecue sauce had just the right balance of savory and sweet (from peach jam), with another layer of flavor from the whiskey. This was delicious, served over mashed potatoes.
Course main
Cuisine American
Keyword Pressure Cooker Peach and Whisky Barbecue Chicken
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 2
Author Debby - www.AFeastfortheEyes.net
Ingredients
4chicken thighsboneless, skin-on, patted dry
Salt & pepperto taste
1tablespoonsOlive Oil
1tablespoonsButter
1small yellow oniondiced
1cupwhiskey
8ouncesbarbecue sauce
1jar peach preserves
1or 2 fresh peachespitted and sliced (optional but good)
1/4cupwater
1tablespoonWorcestershire sauce
2clovesgarlicpeeled
2whole green onionssliced thin
Instructions
Pat the chicken dry, and season with salt & pepper.
For a pressure cooker:
Heat oil and butter, using the brown cycle (for an electric pressure cooker) or on medium high on the stove. Likewise, you can make this 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. Remove to a plate and set aside.
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, peaches (if using) water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up.
For a pressure cooker:
Lock the lid on, and set the pressure to HIGH for 10 minutes. Do a quick release, carefully removing the lid away from you.
For the oven method:
Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven at 300°F.
Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.
Notes
I adapted this recipe for two servings. You can easily add up to six servings of chicken to the recipe.Recipe adapted from "The Pioneer Woman"