Thursday, 19 January 2012

Peach and whiskey chicken

This really ought to be called Chicken in Jam, because that's what is it. I made it following a medium amount of fuss about its excellence on Twitter and I'm really not sure about it. In fact, I will go out on a limb and say I actually didn't like it. Sorry, yet another bum recipe from me. What can I say? It's an unlucky streak.

It's a recipe from a wildly popular American blog called The Pioneer Woman, who is on her SECOND cookbook by the way. If I never hear about another blogger who's got a flaming bookdeal it will be 8 million years too soon.

Anyway and in this recipe she covers a lot of chicken in whiskey and jam and sticks it in the oven for 1.5 hours. The thing about Americans - and I say this with the proviso that I really, really like Americans - is that they don't half eat a truckload of chicken. And I think they think it probably gets boring, so to liven it up they do things with it like cover it in jam. It's terribly French. The problem with this recipe is there's not much to counter-balance the overwhelming sweetness - there's no sourness and no heat. So what you're left with really just is chicken in jam.

But if that kind of thing sounds right up your street, it is a terrific recipe.

Peach and Whiskey Chicken (aka Chicken in Jam)
8 chicken thighs
about a wineglass full of whiskey
1/2 a jar of peach jam (Tiptree do one, available from Waitrose)
1 bottle of barbeque sauce (I used one by Paul Newman because I LOVE Paul Newman)
some garlic cloves
1 large or two medium onions
groundnut oil and butter for frying

Preheat your oven to 180C

1 Melt some oil and butter together in a pot - (the Pioneer Woman recommends a "big ol' pot", which just made me hate her, I'm afraid) - and brown your chicken in it. Ho hum, what a boring thing this is to do. But make sure they are nice and brown.

2 Remove the chicken to a plate. Chop up your onions and fry these off for about 5 minutes. Add the booze and cook down for about 3 minutes. Then add in the barbeque sauce (I wondered here why I wasn't just making barbeque chicken) and then spoon in half the jar of peach jam. The recipe says the whole jar but, like, fuck that. Whisk this all together with a few garlic cloves.

3 Put the chicken and the resting juices back in the pot, cover with a lid and cook for 1.5 hours. My husband said it was nice and went back for seconds but what the hell does he know. I had two pieces and then developed a terrible headache.

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