Pulled Chicken Sandwiches

Tender chicken strands coated in a thick, smoky glaze. The butter-toasted bun yields under pressure, providing a textural contrast to the rich, reduced braising liquid.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 927
• Protein: 45 g
• Carbs: 74 g
• Fat: 48 g

Ingredients

• 800 g Chicken leg ( bone-in )
• 2 piece Yellow onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 1 tbsp Smoked paprika
• 2 tbsp Honey
• 50 ml Red wine vinegar
• 100 ml Dry white wine
• 4 piece Bagel bread ( halved )
• 30 g Minimum butter sweet ( softened )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Barbecue Sauce

Instructions

1. Browning the chicken

   Heat sunflower oil in a skillet over high heat. Sear the chicken thighs on each side until the skin is golden and crispy. Remove and set aside.

2. Aromatic base

   In the same fat, sauté the sliced onions and minced garlic. When the onions are translucent, deglaze with red wine vinegar, scraping the bits from the bottom of the pan.

3. Moistening and braising

   Return the chicken to the pan. Add honey, smoked paprika, dry white wine, and a splash of water. Cover and simmer over low heat. The meat is ready when it falls off the bone.

4. Shredding and glazing

   Remove bones and skin. Using two forks, shred the meat. Reduce the remaining cooking juices until syrupy, stir in the barbecue sauce, then mix thoroughly with the meat.

5. Assembly

   Cut the buns in half, spread with butter, and toast under the grill. Generously fill with the hot shredded chicken.

Chef's tips

• Don't throw away the cooking liquid: reduce it until syrupy to glaze the meat properly.
• Use two forks to shred the fibers without crushing them.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat the meat gently in a pan with a splash of water to maintain juiciness.