Bourbon Bbq Pulled Chicken Sandwiches And Green Apple Slaw
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 small
Carrot (coarsely chopped)1 small
Onion (quartered)1
Salt2 tbsps
Dijon Mustard2 tbsps
Dark Brown Sugar2 tbsps
Maple Syrup3 tbsps
Cider Vinegar2 tbsps
Worcestershire Sauce1 tsp
Pepper (coarsely ground)2 large
Garlic (cloves, finely chopped)1 cup
Vegetable Oil1 tbsp
Sugar (superfine)1.5 tsps
Sea SaltDirections:
1
Watch how to make this recipe
2
For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt
3
Cover with water, then cover the pot and bring to a boil
4
Reduce the heat and cook at a low rolling boil for 20 minutes
5
Remove the chicken to a cutting board
6
Strain the poaching liquid, then return to the pot and boil for a few minutes to reduce it slightly
7
Remove the skin and bones from the chicken and shred the meat
8
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
9
Simmer over medium-low heat, stirring occasionally, about 20 minutes
10
For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions
11
Season with salt and some pepper
12
Add the cabbage and apples and toss to combine
13
Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks
14
Pile the chicken on the rolls and top with pickles and slaw