Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 small skin-on, bone-in chicken breasts |
2 skin-on, bone-in chicken thighs |
2 bay leaves |
1 small carrot, coarsely chopped |
1 small onion, quartered |
1/2 orange, sliced |
salt |
1 cup organic ketchup |
2 tablespoons dijon mustard |
2 tablespoons dark brown sugar |
2 tablespoons maple syrup |
2 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
1 teaspoon coarsely ground pepper |
2 shots of bourbon |
2 large cloves garlic, finely chopped |
juice of 1/2 orange |
1/3 cup vegetable oil or olive oil |
3 tablespoons cider vinegar |
1 tablespoon superfine sugar |
about 1 1/2 teaspoons sea salt or kosher salt |
juice of 1 lemon |
1/2 red onion, grated |
salt and freshly ground pepper |
1/2 pound cabbage (red, green or a mix), shredded |
1 large green apple, peeled and coarsely grated |
brioche rolls, split |
bread-and-butter pickles, for topping |
Directions:
1. For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt. Cover with water, then cover the pot and bring to a boil. Reduce the heat and cook at a low rolling boil for 20 minutes. Remove the chicken to a cutting board. Strain the broth, then return to the pot and boil for a few minutes to reduce it slightly. Remove the skin and bones from the chicken and shred the meat.
2. For the BBQ sauce: Meanwhile, combine the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce, pepper, bourbon, garlic and orange juice in a small pot. Simmer over medium-low heat, stirring occasionally, about 20 minutes.
3. For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions. Season with salt and some pepper. Add the cabbage and apples and toss to combine.
4. Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks. Pile the chicken on the rolls and top with pickles and slaw.
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