Winner, Winner, Chicken Dinner!
Last night, Jarno and I had our friends Renée and Ron over for dinner last night. Renée is another American expat that I met through Twitter.
Its always nice to get together with other expats and meet their partners; you realize you’re not alone and that other people have moved abroad and have gone through similar experiences as you have.
Our evening was filled with great company and great food!
I made a Peach Cognac BBQ chicken. Jarno ended up eating about half of the chicken. He was busy during dinner eating and didn’t partake in the conversation until he was finished.
Peach Cognac BBQ Chicken
1 whole chicken about 2 kilos or 4 lbs (I got 2 packages of chicken - 1 with 4 pieces each of thighs and legs and the other with wings)
Dry Rub
- 2 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic
- 1/2 tsp onion powder
- 2 tbsp canola or vegetable oil
Peach Cognac BBQ Sauce
- 2 tbsp canola or vegetable oil
- 1 yellow onion
- 2 cloves garlic, minced
- 2 yellow peaches (canned in light syrup), coarsely chopped
- 1 cup ketchup
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup of white wine vinegar (you can use cider vinegar as well)
- 1/3 cup cognac (or bourbon)
- 2 tbsp dijon mustard
- 2 tsp tabasco red hot pepper sauce
Cut the chicken into pieces. Mix all of the ingredients for the dry rub except for the oil in a small bowl. Rub the chicken with the dry rub all over and then brush with the 2tbsp of oil. Leave aside.
In a large pot at medium heat, add the oil and wait for it to heat up. Then add the onion and sauté until golden, should take about 5 mins. Stir in the garlic and sauté until fragrant, should take about a minute. Add in the peaches, ketchup, sugar, bourbon, vinegar, and mustard. Bring to a simmer and lower the heat to a medium-low. Leave the pot uncovered and let simmer and thicken for about 25 minutes. Then add the 2 tsp of tabasco.
Heat up a grill pan and start grilling the chicken in batches for about 5 minutes on each side at a medium heat covered. Once you’re done grilling, transfer to the pot of sauce and glaze the chicken with the sauce. Cover the pot and let the chicken cook through for another 20 minutes or so.
Transfer to a platter and serve - Serves about 4.
I served it all with rice and some sautéed spinach with garlic and onions. We ate everything!
What’s your favorite BBQ recipe?
