Zesty Drunken Chicken

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1/2 whole Yellow Onion, Chopped
• 5 cloves Garlic, Minced
• 2 Tablespoons Fresh Ginger, Grated
• 2 whole Jalapeno Peppers - Seeds And Ribs Removed And Chopped (can Leave In For Added Spice)
• 3/4 cups Whiskey
• 1/2 cups Apricot Preserves
• 1 cup BBQ Sauce
• 1 Tablespoon Worcestershire Sauce
• 1 cup Chicken Broth (may Only Use Half Of This Amount)
• 1 pinch Salt
• 1 pinch Pepper
• 1 whole Chicken, Cut Into 8 Pieces

1. 1.
2. Preheat oven to 300 F. 2.
3. On medium heat on the stove top in a Dutch oven, heat olive oil and butter.
4. When butter is melted, add the onion and cook until its translucent.
5. Add garlic, ginger and jalapeno and cook for 2 minutes.
6. 3.
7. Add whiskey all at once and cook until it is reduced by about half.
8. 4.
9. Add apricot preserves, BBQ sauce, Worcestershire sauce and half of the chicken broth and heat through.
10. 5.
11. While heating, salt and pepper the chicken.
12. 6.
13. Add the chicken into the sauce and submerge it completely.
14. If the sauce is not enough to cover, add remaining half of the chicken broth.
15. 7.
16. Cover the Dutch oven and place in the oven to cook for 1 1/2 hours.

olive oil, butter, yellow onion, garlic, fresh ginger, whiskey, apricot preserves, bbq sauce, worcestershire sauce, chicken broth, salt, pepper, chicken

Taken from tastykitchen.com/recipes/main-courses/zesty-drunken-chicken/ (may not work)