Smoky Peach & Bourbon Glazed Chicken Plate

Bone-in chicken thighs slow-braised, then finished under the broiler with a smoky peach-bourbon glaze. Served with buttery stone-ground grits and quick-pickled okra. What's in it: • 5 lb Chicken thighs, bone-in • 1 cup Peach preserves • 1/4 cup Bourbon • 2 cup Stone-ground grits • 4 tbsp Butter • 1 lb Okra How it's made: 1. Season thighs generously with kosher salt and pepper; rest 30 minutes. 2. Sear skin-side down in a heavy pan until deep golden, then braise covered at 325°F for 40 minutes. 3. Reduce peach preserves with bourbon, cider vinegar, and a pinch of smoked paprika. 4. Brush glaze over chicken and broil 3–4 minutes until lacquered. 5. Cook grits low and slow with milk and butter; finish with sharp cheddar. 6. Quick-pickle okra in seasoned rice vinegar for at least 20 minutes.