RECIPE MAGIC!

PULLED CHICKEN SANDWICH WITH SLAW

This pulled chicken recipe is sweet, spicy and juicy. Pile it high on a bun or on a slice of homemade crusty bread. Top with a simple vibrant slaw. A side of Greek Lemon Potatoes or Sweet Potato Fries are a nice touch, too.

SIMPLE SLAW (Ingredients and Directions)

Place one cup each of finely shredded cabbage, lettuce and thinly peeled carrot shavings plus 2 teaspoons Kosher salt in medium bowl. Toss gently. In a measuring cup add 1/2 cup any one of our fresh EVOOs with 1/4 cup Cranberry Pear or Raspberry white balsamic. Pour into slaw mixture. Toss well until all greens are completely covered. Set aside for 30 minutes. Then toss again before layering on sandwich.

PULLED CHICKEN SANDWICH

INGREDIENTS:
6 to 8 skinless, boneless chicken thighs
1/2 sweet onion, finely chopped
4 tbsp Organic Apple Cider vinegar or Red Apple balsamic
1 tbsp extra virgin olive oil
1 tbsp Garlic infused olive oil
1 tbsp Chipotle infused olive oil
1 tbsp Traditional balsamic (18 year old)
3/4 cup BBQ sauce (your favourite store brand)
3/4 cup chicken stock or water
1 tsp Kosher salt 
1/2 tsp fresh ground black pepper
4 thick slices of crusty loaf, toasted or 4 sandwich buns, toasted

DIRECTIONS:

Heat Garlic and Chipotle oils in a large saucepan over medium heat. Add onion and cook until soft. Add dark balsamic, 1 tablespoon apple cider vinegar (or Red Apple if using), BBQ sauce and 1/2 cup water or stock, then bring mixture to a gentle boil. Decrease heat to low and cook until reduced by about one-third, about 15 minutes. Set aside.

Pat dry chicken with paper towel. Then season chicken thighs on both sides with salt and pepper. On medium-high heat, place olive oil in a saute pan. When glistening, place thighs in pan. Cook until golden-brown on both sides about 7 minutes in total. Add remaining cider vinegar (2 tbsp) and water or stock (1/4 cup)  deglaze the pan, and reduce heat to low. Simmer chicken, uncovered, until cooked through, about 20 minutes. If the pan gets dry, add a bit more water or stock. Remove from heat, then shred chicken. Add to BBQ sauce and coat evenly. Using large spoon place chicken with sauce on toasted bread slice or bun. Add generous dollop of slaw.