Adirondack Bacon BBQ Chicken, Apples and Onions (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you don't have cooked chicken on hand, try Rachael's Poached Chickens recipe. Ingredients:
evoo, for drizzling |
4 ounces deli-cut good-quality smoky bacon, chopped |
2 cloves garlic, finely chopped |
1 onion, finely chopped |
1 cup organic ketchup |
1 cup chicken stock |
1/4 cup grade a maple syrup |
1/4 cup grainy dijon mustard |
about 3 tablespoons worcestershire sauce |
about 2 tablespoons cider vinegar |
coarse black pepper |
2 tablespoons butter |
2 crisp apples, such as gala or honey crisp or golden delicious, sliced |
1 large red onion, quartered and thinly sliced |
a little freshly grated nutmeg |
about 3 cups poached chicken, pulled |
hard rolls, split |
grated white sharp cheddar, for topping |
sliced dill or bread and butter pickles, for topping |
Directions:
1. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
2. Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.
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