Go Back

Summer Anytime Bourbon Peach Chicken Thighs

I always feel like a traitor to my state (Georgia) when I eat South Carolina peaches and feel like South Carolina should be the peach state. I wish fresh peach season would never end, and I always look for new ways to use them, especially in savory dishes. I even unabashedly use frozen peaches in the off season. Freestone peaches are the easiest to use, but sliced cling peaches are nearly as easy. And frozen peaches also work well here. The minced shallot is superb in this dish, but a Vidalia or other sweet onion could be substituted for a milder flavor. The bourbon is a mild taste in this dish—not at all overpowering. The bourbon brand is your call. Aren’t we fortunate to have so many to choose from?
Servings: 6 servings


  • 8 bone-in, skin-on chicken thighs
  • salt
  • freshly ground black pepper
  • 2 tbsp canola oil
  • 1 shallot, finely minced
  • 1/3 c bourbon
  • 4 sprigs rosemary
  • 3 peaches, peeled, pitted, and sliced


  • Preheat the oven to 350°. Pat the chicken dry. Season with salt and pepper. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, cook the chicken pieces skin-side-down until golden brown, about 5 or so minutes. Turn the pieces over to brown the other side for 3–4 minutes. Remove the chicken to a platter (the chicken will not be fully cooked at this point).
  • Drain off all but 2 tablespoons of the fat in the pan. Cook the shallots in the hot fat, scraping up any browned bits on the bottom of the pan. Stir in the bourbon and scrape again if needed.
  • Return the chicken to the pan. Tuck the rosemary springs in between the thighs and scatter the peaches over the thighs. Cover and bake for 45 minutes to 1 hour, or until the thickest part of a chicken thigh reaches 175° on an instant-read thermometer.
  • Transfer the chicken and peaches to a serving dish and discard the rosemary. Coat the chicken lightly with the pan juices. If any juices remain, pour them into a gravy boat and serve with the chicken.


From CHICKEN: a Savor the South® cookbook by Cynthia Graubart. Copyright © 2016 by the University of North Carolina Press.