Peach Whiskey Chicken


Peach Whiskey Chicken is great for a weekday with family or as a main dish for entertaining.  It’s easy but impressive. Anytime I can throw dinner together in one pan it’s a good day. This one actually takes two pans if you count the potatoes but once you taste it you’ll forget about the clean up effort. I’ve adapted this recipe from Ree Drummond’s recipe in Pioneer Woman Cooks. It’s quick and easy to prep and after 90 minutes in the oven it’s ready to serve. Your family will think you slaved over a hot stove all day. Your house will smell divine!

 Peaches are in season so this is a great way to enjoy them. Heinen’s produce department delivers the hero once again. If you’re worried about serving your kids Whiskey for dinner. Fear not! The alcohol will cook off in the cooking process leaving behind layers of flavor that sing!


To help you during those times when hungry kids head to the pantry before you’ve even thought about dinner, I’m teaming up with Heinen’s fine foods to bring you our new “4PM Panic” series.  Each week on Tuesday I’ll share recipes to help you put dinner on the table BEFORE the kids come calling! They will be posted originally here and used in Heinen’s corporation.  I hope it will inspire you to try new things.

We add salad to everything. the micro greens at heinen’s are my favorite addition.  They are often overlooked.  Give them a try! They add a tender mild freshness to any salad. Ive also added fresh blueberries and pistachios and Borage which is a edible flower from my friend Allison’s garden.  She is the genius behind Every Green Plant.  The flowers taste like cucumber.




Peach-Whisky Chicken

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 chicken legs and 6 thighs skin on
  • 1 sweet yellow onion diced fine
  • 1 1/2 cups good whiskey
  • 4 cups of your favorite BBQ sauce
  • 1 cup peach preserves
  • 2 tablespoons Worcestershire sauce
  • 6 ripe peaches, pitted and sliced into 8 slices each
  • potatoes for serving


You can finish the dish but garnishing with thinly sliced green onion or chopped parsley. I used roasted potato wedges with fresh dill because I had some par cooked potatoes and this is about keeping it simple and using what is fresh and available. Mashed potatoes or buttered egg noodles are great with this dish also. I haven’t tried rice but go for it if that’s what you prefer. You can also spice it up with a bit of red pepper flake for heat. Apricot preserves and sliced apricots can be substitute

  • Preheat the oven to 300°
  • Heat the olive oil and butter in a large skillet over medium high heat.
  • Cook the chicken pieces until golden brown on all sides. about 5 minutes.
  • Remove chicken from skillet and set aside. Add the onion to the skillet. Stir and cook until translucent, about 3 minutes. All the drippings from the chicken will mix with the onion…yum.
  • Pour in the whiskey. Be careful if cooking over an open flame. Cook for 3 minutes or so allowing the whiskey to reduce.
  • Add in the BBQ sauce, peach preserves and Worcestershire sauce and 1/2 cup of water. Whisk to combine.
  • Add the chicken back to the pan. Add the peaches.
  • Cover with lid or foil then place in the oven for 90 minutes.
  • Note: I place a cookie sheet at the bottom of the oven to catch drips. Caution, your house will smell fantastic!!! Remove from the oven and serve. The chicken will be tender and falling off the bone. The sauce will be rich and the peaches soft. This is how you will know it is done.



 Those of you who follow my blog know that this is, at it’s core, an archive for my children of the recipes they have loved over their lifetime.  Often I photograph them while I’m capturing the food images and they are often involved in the cooking and styling in some way. They are always waiting in the wings for the green light to eat!

For this shoot, I finished up and handed this plate to Paul to enjoy.  When he took the plate I said “WAIT! I like the look of that plate in your hands let me get my camera. His brother Mark snickered and said “Rookie move Paul, never be the first one to touch the plate”  Maybe you had to be here to get the laugh but it’s these moments that crack us up that make doing this so special. Thanks boys! I love you!

This post was originally posted HERE on 365 Barrington for Heinen’s 

If you use instagram or twitter be sure to follow me.  If you try any of my dishes and post pictures of them tag them #tableanddish or tag me @tableanddish so I can follow you. You can see mine at  Table and Dish on Instagram . I love seeing the variations my friends come up with.


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