Photo: Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 to 4 small ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, chopped or grated
- 1 Fresno or Holland chile pepper, seeded and finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons fresh thyme
- 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock
- 2 tablespoons brown sugar
- 1 (14-ounce) can tomato sauce
- 1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 4 pieces poached chicken breast, meat pulled or chopped
- 2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy)
- 1 cup crumbled blue cheese
- 4 scallions, whites and greens, finely chopped
Directions
Preheat the oven to 425 degrees F.
Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.
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By lori sharp
on September 15, 2011
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Amazing! I actually omitted the cornbread topping and served it on toasted buns with the crumbled blue cheese and ranch for dipping. Also, I didn't have the pepper so I substituted ground cayenne pepper. And I used rotisserie chicken so it was so easy. It was a huge hit!!
By Baker02
Charlotte, NC
on August 30, 2011
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This was an awesome recipe. Very tasty - the next time I make it, however, I am not using Jiffy cornbread that was too sweet. Totally tasted like Buffalo Chicken it was awesome - my boys (19 and 21 home from college wanted me to make it again the next night leaving the corn bread out all together and serve it over cooked noodles.
By ashBLA
Los Angeles CA
on August 29, 2011
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Overall I did enjoy the flavors of this dish. Unfortunately I used two boxes of cornbread and it was way too much! But once it was finally finished cooking, which took over half an hour, it was a good meal. I would recommend a flatter casserole dish, perhaps even a 13x9 glass dish so the batter can spread thinly and bake faster. I also agree the recipe calls for a little too much blue cheese, I'll probably use about half next time.
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