A delicious and messy sandwich packed with flavour. If you don't have cooked chicken on hand, try Rachael's Poached Chicken recipe.
Directions for: Adirondack Bacon BBQ Chicken, Apples and Onions
Ingredients
extra-virgin olive oil, for drizzling
4 oz good-quality, deli-cut smoky bacon, chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
1 cup organic ketchup
1 cup chicken stock
cup Grade A maple syrup
cup grainy Dijon mustard
3 Tbsp Worcestershire sauce
2 Tbsp cider vinegar
Coarse black pepper
2 Tbsp butter
2 crisp apples, such as gala, honey crisp or golden delicious, sliced
1 large red onion, quartered and thinly sliced
A little nutmeg, freshly grated
3 cups poached chicken, pulled
Hard rolls, split
Grated white sharp Cheddar, for topping
Sliced dill or bread and butter pickles, for topping
Directions
1. Heat a drizzle of extra-virgin olive oil in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
2. Heat a drizzle of extra-virgin olive oil in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.
See more: Barbeque, Chicken, Bread