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.