Cranberries and Croutons: Peach-Whiskey-BBQ Chicken

Happy Fall Weekend to all! The burnt orange, rusty red, and mustard yellow colors are starting to permeate through the trees in the most thoughtful, artistic way, providing an oil-painting backdrop to drives down Monument Avenue. This time of year really highlights the predictable simplicity of Virginia's ever-changing seasons. Oh, how I love you, Virginia.

And, oh, how I love a big piece of Whiskey-Peach-BBQ chicken, as well. This recipe is courtesy of The Pioneer Woman (Ree Drummond), and it is simply perfect for an October evening dinner. The sweet peaches, the spicy BBQ sauce, the slow-roasted chicken . . . and the whiskey! This meal is incredible. We served it alongside a simple green salad, and it was hearty, sassy, and satisfying. Enjoy.

Peach-Whiskey-BBQ Chicken
Recipe: Ree Drummond, www.foodnetwork.com/thepioneerwoman
*I adapted it so that it serves 2 people, and I used chicken breasts instead of thighs*

Ingredients:
2 bone-in, skin-on chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, diced
about 3/4 cup whiskey (no need to really measure - just throw it in!)
1/2 bottle of your favorite BBQ sauce (about 6-8 ounces)
1/2 small jar peach preserves
a little water (about 1/4 cup)
2 cloves garlic, peeled
1 tablespoon Worcestershire sauce, *optional*
2 scallions (green onions), chopped, *optional*
S & P

The Process:
Preheat your oven to 300 degrees. Warm the olive oil and butter in a Dutch oven pot (or heavy-bottomed, oven-safe pot) on the stovetop on medium-high heat. Place the chicken, skin side down, into the pot. Brown both sides until crispy, about 2-3 minutes per side. Remove the chicken breasts, and set them on a plate.

In the same pot, add the diced onion. Stir and cook for about 2 minutes. If you are using an open flame, be careful for this next step - pour in the whiskey, and step back! The smell is truly intoxicating. Stir the onions and whiskey together, and scrape up the bits from the bottom of the pan with a spoon. Let the whiskey reduce down for a couple of minutes.

Now, add the remaining ingredients to your pot of wonderful-ness. Add the peach preserves, the BBQ sauce, the 2 garlic cloves, the dash of Worcestershire sauce, the water, and a little S & P. Stir all ingredients together.

Turn off the stovetop. Place the chicken back into the pot, skin side up, cover the pot, and place in the oven. Cook for about 1 and 1/2 hours at 300 degrees.

Slow-roasting deliciousness. . .