Is it okay to have favorite recipes in your own cookbooks? Hope so because my husband adores Chicken from France. We make it at least once a month. He may have been kidding but recently he asked what Chicken from Tennessee would taste like.
I explained that mustard and syrup were products that would be available in any Tennessee grocery, but he was adamant that typically Tennessee ingredients could be used. If curiosity was lethal, I would be quite dead, so of course I started wondering what Chicken from Tennessee would taste like too. Last night we gave it a try. Usually, I make a recipe a bunch of times before I put it out there, but this was just perfect. Not one bite was left, and it will be a staple dinner here. All that being said, it should be shared.
Just like Chicken from France, this recipe starts with chicken thighs sprinkled with a little garlic salt, chopped garlic, and rosemary. The sauce is the Tennessee part and is a mixture of barbeque sauce, peach jelly, and whiskey. Finally, the whole dish gets sprinkled with chopped peaches. Having just gotten back from Jackson, TN I assure you peaches grow in Tennessee – there were loaded peach trees everywhere in Jackson, in fact peaches were a specialty of Travellers Rest here in Nashville long ago. They don’t just come from Georgia no matter what the peach truck people say. The sauce is poured over the chicken and then baked until bubbly and browning. Serve this dish with rice, mashed potatoes, or macaroni, or just eat it straight out of the pan. We can quit wondering; Chicken from Tennessee is marvelous! Enjoy!
Ingredients
1 pound skinless, boneless chicken thighs
4 cloves garlic, chopped
1 sprig rosemary, leaves separated from the stem
¼ tsp garlic salt
3/4 cups barbeque sauce (any favorite brand)
3/4 cups peach preserves (any favorite brand)
2 Tbsp bourbon.
1 peach, peeled and chopped
Directions
Preheat oven to 400 degrees. (You can put this dish together several hours ahead - referigerate and preheat the oven when you are ready to bake.)
Spray a casserole dish with cooking spray.
Lay chicken thighs in casserole dish and sprinkle with garlic, rosemary, and garlic salt.
In a bowl combine barbeque sauce, preserves, and bourbon.
Pour sauce over chicken and sprinkle with chopped peaches.
Bake for 35 to 45 minutes until bubbling and browned.
