Pulled Chicken Sandwiches
Ingredients
- 800 gChicken leg (bone-in)
- 2 pcYellow onion (thinly sliced)
- 3 pcGarlic (minced)
- 1 tbspSmoked paprika
- 2 tbspHoney
- 50 mlRed wine vinegar
- 100 mlDry white wine
- 4 pcBagel bread (halved)
- 30 gUnsalted butter (softened)
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlBarbecue Sauce
Method
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.
- 1
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
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
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
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
Cut the buns in half, spread with butter, and toast under the grill. Generously fill with the hot shredded chicken.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
