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I’m always on the look out for delicious recipes that I can adapt to fall under Whole30 criteria. Originally created by Ree Drummond, aka The Pioneer Woman, as Peach-Whiskey Barbecue Chicken, this sweet, tangy comfort food recipe caught my eye! With just a few adaptations, I could take her recipe and create my take as Whole30 Peach Barbecue Chicken; A clean, healthy meal that my family and I could enjoy.
Whole30 Substitutions
On Ree’s original recipe, there are only 3 items that could not be used. For those and all other ingredients, I was able to easily substitute them with Whole30 approved options.
Butter: Use Ghee
Whiskey: Use chicken broth
Worcestershire Sauce: Use coconut aminos and Red Boat Fish Sauce to get close to the flavor. Compared to the peach preserves and BBQ sauce there’s a small amount added so my guess is it’s purpose is adding more of an umami undertone.
How Are Peach Preserves Whole30?
Whole30 Peach Barbecue Chicken uses peach preserves. Preserves, jams, and jellies are usually non Whole30 compliant due to the added sugar. Wondering why I am suggesting one could use preserves? St. Dalfour is a company that uses 100% fruit to create the tastiest preserves with no sugar added. They use the fruit stated on the label, fruit pectin (Whole30 acceptable additive), and fruit juices like date, pineapple, grape, and lemon to make their preserves truly all natural. The taste is incredible and it’s texture is very similar to any other jarred preserves which contain sugar.
The recipe I watched Ree make on TV called for fresh peaches that are pitted and sliced. Pitting, slicing, and removing the skin from 6 fresh peaches is a lot of work! So to be a little wiser about my time and enjoy Whole30 Peach Barbecue Chicken during any season, I add thawed frozen peaches and their juice instead. Canned could be substituted in a pinch but frozen will yield a better texture.
Optional Cooking Methods
Dutch Oven
This Lodge Enameled Cast Iron 6 Quart Dutch Oven is one of my favorite pots to cook with. From stove top to oven, this beautiful pot is perfect for soups, stews, braising, and my mama’s pasta sauce. I will tell you it is heavy (Hello Cast Iron), but it is very easy to clean, is a healthy option to nonstick cookware, and has received honorable mention behind the most desired and most expensive counterpart made by Le Creuset. This pot runs in the range of $70 compared to $250 for the high end brand. I love the pumpkin color but it comes in many color options like white, red, blue, teal, and this warm pumpkin color which I own.
Slow Cooker
A slow cooker is a wonderful alternative to using a dutch oven. The option to “set it and forget it” is perfect for those home cooks who are always on the go. I have one where the insert can be used on the stove top to brown/saute meats or veggies prior to slow cooking. It is nice to not have to use an additional piece of cookware and saves time on cleanup. Where I have the Al Clad brand and have not encountered any problems, the reviews about the insert coating are not great so I don’t want to recommend it. Here is a similar one, with a much better price point than mine, made by CrockPot that has gotten really good reviews.
The sweet, tangy, healthful comfort food vibe of this recipe is what I am all about. Converting delicious recipes with fairly simple ingredients into clean and healthy ones. Quite simply, a recipe like Whole30 Peach Barbecue Chicken makes me Happy, Healthy, and Wiser.
If you want to know why I am choosing a cleaner, healthier lifestyle, check out my post Dear Me, Age 49: A Letter To My Midlife Self.
Whole30 Braised Peach Barbecue Chicken
Equipment
- Dutch Oven
- Slow Cooker
Ingredients
- 12 Chicken Thighs, Bone-in, Skin-on
- 2 Tbsp Olive Oil
- 2 Tbsp Ghee Organic if available
- 1 Medium Onion, Cut into 1" chunks
- 2 Cup Chicken Broth, Divided 1½ Cup and ½ Cup
- 12 Ounces Whole30 Compliant Barbecue Sauce
- 1 Jar Whole30 Compliant Peach Preserves Recommend: St. Delfour brand
- 2 Tbsp Coconut Aminos
- 2 Tsp Red Boat Fish Sauce or other Whole30 Compliant Fish Sauce
- 4 Cloves Garlic, Peeled but left whole
- 16 ounces Frozen Organic Peaches, thawed with juices reserved. OR 2 cans of sliced peaches in juice. Only reserve juice from one can of peaches.
- 3 Green Onions, sliced for garnish
Instructions
Dutch Oven Method
- Preheat Oven to 300 degrees
- Heat oil and butter in a heavy bottomed pot over med-high heat. Starting with skin side down, brown chicken on both sides. You will likely have to do this in 2 or 3 batches depending on the size of your dutch oven. Set browned chicken aside on a plate, reserving juices.
- When browning is complete, remove desired amount (around half) of fat left in the dutch oven.
- Add onions to remaining fat and saute until translucent, about 3 minutes.
- Add 1½ Cups of chicken broth to the onions, scraping to remove bits and de-glaze the pot. Bring chicken broth to a simmer.
- Once broth is simmering, add the barbecue sauce, peach preserves, coconut aminos, and fish sauce. Use the extra ½ cup of broth to rinse the barbecue and preserve jars, adding the liquid to the pot.
- Add garlic cloves and thawed peaches with reserved juice. Stir all ingredients to combine.
- Return browned Chicken to the pot, adding in reserved juices.
- Cover pot and place in the center of the preheated oven.
- Cook for 90 minutes and remove from oven.
- Serve over cauliflower rice or compliant mashed potatoes. Sprinkle with diced green onions.
- Green beans or a mixed green salad are a perfect veggie to accompany this meal.
Slow Cooker Method
- If your slow cooker has a removable insert that is stove top safe, heat oil in it over med-high heat. If not, do this in a heavy bottomed sauce pot. Starting with skin side down, brown chicken on both sides. You will likely have to do this in 2 or 3 batches depending on the size of your dutch oven. Set browned chicken aside on a plate, reserving juices.
- When browning is complete, remove desired amount (around half) of fat left in the insert.
- Add onions to remaining fat and saute until translucent, about 3 minutes.
- Add 1½ Cups of chicken broth to the onions, scraping to remove bits and de-glaze the pot. Bring chicken broth to a simmer.
- Return insert to the slow cooker base or add contents from sauce pot to the slow cooker.
- Add the barbecue sauce, peach preserves, coconut aminos, fish sauce, garlic, and thawed frozen peaches with reserved juice to the pot. Use the extra ½ cup of broth to rinse the barbecue and preserve jars, adding the liquid to the pot.
- Return browned Chicken to the pot, adding in reserved juices.
- Cover and set the timer to cook on low for 4 hours.
- Serve over cauliflower rice or compliant mashed potatoes. Sprinkle with diced green onions.
- Green beans or a mixed green salad are a perfect veggie to accompany this meal.
