4 Chicken leg quarters (thigh
-attached)
1/2 ts Salt; or to taste
1/8 ts Freshly ground black pepper;
-or to taste
2 tb Butter
1 lg Onion; finely chopped
1 ts Paprika
1 1/2 c Green onions (6); including
-green part, chopped
1/2 c Orange juice
2 tb Bourbon
1 c Fresh peaches (2 md);
-chopped
1 ds Nutmeg
Preheat oven to 400 F (205 C).
Sprinkle chicken quarters with salt and pepper. Place in a 13x9"
(33x23 cm) 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 tb 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 a 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.
