Peach and Whiskey Chicken

How good was this, you ask?

 

Well…it made John do this face…

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Is that good? You know what? The more I look at it, the more I’m not so sure. This is what we like to call sleep-eating.

Jetlag is STILL busting my balls. For me, it usually starts a week after coming home. And it’s the same evvvvvery time. I get home and say “MAN! I am feelin’ gooooooOOOOd!” Then the following week I am watching brutal murders and solving crimes at 3am on Investigation Discovery. “Who the [bleep] Did I Marry?” has to be one of my favorites. It’s the same EVERY. time. “I had wished and prayed I would finna man and den bam he just came into mah life and i was like whoa i’ms gonna murry him!” Then the narrator says, “Linda and Roger were married a few weeks after meeting. She had no idea that the second they married, he would becoming controlling and cold…”. Oh you mean in the 3 fucking weeks you dated you had no idea he could be a totally different person from the sweetheart that shared his riblets at Applebees with you?? What a surprise!!

Anyhow, the point is, I had every plan in the world to create a normal dinner for John and I last Saturday night. But we found ourselves “resting our eyes” at 3pm, then waking up at 11pm.

Now, this dish takes 2 hours. IT’S WORTH IT, trust me. And an hour and a half of that is baking time. But since we woke up feeling fresh as a daisy, why not enjoy our night awake with a delicious meal rather than…I dunno….watch a show that matches sweatshirt fibers and semen.

Pictures? Pictures:

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chicken thighs and drums getting a little sear action in some butter and oil…thank you kris, for the apron!

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thank god this I knew this was raw inside. dish woulda been consumed from smell alone.

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Adding some (a lot) of Jack Daniels to the onions…even IIII knew this was a lot of whiskey, and my body is made of alcohol.

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recipe says to add your favorite BBQ sauce, ours is definitely Slick’s — get it here!

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chicken back into the cast-iron dish and into the oven!

As that bakes, time for the veggies…

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Roasted carrots, sliced horizontally and coated in olive oil, thyme and salt and pepper. Simple and THEEEE best, here.

Then, the sad part. There’s always a sad part with me…

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Oh my! Look at all this delicious spinach! I sure can’t wait to sauté some spinach in some garlicy goodness!

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Oh cool! I wish I had more tiny babies laying around the house with tiny spoons so I could feed them this tiny puddle of delicious spinach!

Sauteed it with some random cabbage from my fridge and added my ugly, yet delicious, carrots. I would give you the sautéed spinach and cabbage recipe but I’m trying to maintain SOME aura of quality food here so…no way. It wasn’t even up to sodelushious standards. I have standards! Can you believe it?

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Back to the chicken…

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ain’t it purdy!

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screen-shot-2012-01-09-at-4-06-15-pmaaaah. I love it when the chicken and the bone break up. hopefully they still remain good friends, for the sake of the spinach. Whose fault it was.

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Need I say more? This is good. GREAT. I’m not kidding. It was so good that we ate it at 1am, and then I made it again later for football Sunday. It was attacked sooner than I could get a piece.

Recipe, of course, by the pioneer woman herself. Now giddy up!

http://thepioneerwoman.com/cooking/2011/08/peach-whiskey-barbecue-chicken/

xx

(NOTE: I don’t know why I have to say this, but this is not the whole recipe. I didn’t take pics of me pouring the peach preserves in, no. Look at the link. Look. At the link. Thank you and enjoy!)

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