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Print this Recipe    Bourbon Peach

BOURBON LACED TIPSY CHICKEN WITH PEACHES
Yield: 4 servings

4 chicken leg quarters
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp butter
1 lg onion, finely chopped
1 tsp paprika
1 1/2 cup green onions, chopped
1/2 cup orange juice
2 Tbsp bourbon
1 cup chopped fresh peaches
1 ds nutmeg

Preheat oven to 400 degrees.

Sprinkle chicken quarters with salt and pepper. Place in a 13 x
9-inch baking pan and set aside.

In a medium skillet, melt the butter over medium heat. Add the
chopped onion and cook, stirring occasionally, until translucent,
about 5 minutes. Add the paprika and all but 1 tablespoon of the
green onions and continue to cook, stirring occasionally, for an
additional 4 minutes.

Spread the onion mixture evenly over the chicken, spoon the orange
juice and bourbon over the top, and bake in the preheated oven for
30 minutes, turning and basting occasionally.

Remove the chicken from the oven, spoon the peaches over the top,
sprinkle with nutmeg, and return to the oven for an additional 15
to 20 minutes or until the chicken is tender and shows no trace of
pink near the bone. Remove the chicken from the pan, place on a
serving dish, and pour the pan juices over the chicken. Garnish
with the remaining green onions and serve immediately.

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