• 2 tablespoons olive oil
• 2 tablespoons butter
• 12 whole chicken thighs, bone-in, skin-on
• 1 whole yellow onion, diced
• 12 ounces Cooper’s Mark Peach Bourbon
• 12 ounces barbecue sauce
• ½ jar peach preserves
• 6 ounces water
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, peeled

Preheat oven to 300 degrees.

Heat oil and butter in a pan over medium-high heat, place chicken thighs skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour Cooper’s Mark Peach Bourbon into the pan, being very careful if you are using an open flame*. Stir and scrape the bottom of the pan, allowing the bourbon to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water and Worcestershire sauce. Add garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

*Be extra careful pouring the bourbon to an open flame as if too hot the mixture can explode.