Directions 5 steps | 75 Minutes
Preheat the oven to 425°F. Place chicken in a deep baking dish or casserole.
Add onion, water and white wine to the chicken. Season to taste with salt and pepper. Roast in the oven for 35-40 minutes, until the skin is golden and crispy.
While the chicken is roasting, peel and chop the fresh peaches into small cubes. If using frozen peaches, remove from the freezer and let sit at room temperature for 15 minutes before prepping.
Remove chicken from oven and pour chicken juices and cooked onion into a separate bowl. Reserve chicken. Heat a large pot over medium heat and add the sugar. Cook until it begins to caramelize. Add the peaches to the sugar and coat to combine. Cook for 30 seconds before adding the bourbon. Cook for 2 minutes, until bourbon is evaporated. Pour in the reserved chicken juices, onion and peach juice. Stir well and cook for 15 minutes, until the sauce is thick and syrupy. Season with salt and pepper.
Let the sauce sit off of the heat for 3-5 minutes. Plate the chicken on a serving platter and pour the bourbon peach glaze over. Enjoy!
- Fresh peaches can be swapped for canned or frozen peaches. If using canned or frozen, use ½ pound for this recipe.