Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Chicken:
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
BBQ Sauce:
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
Slaw:
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
- 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 poaching liquid, 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.
- 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.
- 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.
- 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.