1 tablespoon olive oil
2 yellow onions, thinly sliced
2 boneless, skinless chicken breasts, cubed
3 boneless, skinless chicken thighs, cubed
8 ounces whole milk ricotta
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons sour mash whiskey
1 tablespoons sugar
4 tablespoons vegetable oil
4 tablespoons butter, softened
6 small rolls
18,000 Island Dressing, recipe follows
Cornichon or pickle spears, for garnish
2 egg yolks
1 tablespoon lemon juice
3/4 cup vegetable oil
1 tablespoon Asian hot sauce (recommended: Sriracha)
1 tablespoon minced capers
1 tablespoon ketchup
In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
Once all the onions are caramelized, deglaze with the whiskey and add the sugar 2 tablespoons salt and 1 teaspoon pepper. Let the onions caramelize for another 10 minutes, then set aside.
Preheat the oven to 200 degrees F.
Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately.
In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well.
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