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BBQ Chicken Sandwiches

with Brown Sugar-Glazed Apple & Cabbage Slaw

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To create depth of flavor for these shredded chicken sandwiches, sweet grated apple is cooked until irresistibly tender, then used as a topping alongside briny pickle chips. It’s all served alongside a tangy, crunchy slaw of cabbage and carrots.

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Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a large bowl (including any remaining liquid). Wipe out the pan. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the barbecue sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 

Make the glazed apple:
2 Make the glazed apple:

While the chicken cooks, wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a small pot, combine the grated apple, brown sugar, a pinch of salt, and 1/2 cup of water. Cook on medium-high, stirring frequently, 13 to 15 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the apple cooks, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Halve the buns

Make the slaw:
4 Make the slaw:

While the apple continues to cook, to the bowl of prepared cabbage and carrots, add the vinegar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, glazed apple, and pickles. Serve the sandwiches with the slaw. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a large bowl (including any remaining liquid). Wipe out the pan. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the barbecue sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 

2 Make the glazed apple:

While the chicken cooks, wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a small pot, combine the grated apple, brown sugar, a pinch of salt, and 1/2 cup of water. Cook on medium-high, stirring frequently, 13 to 15 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the glazed apple:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the apple cooks, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Halve the buns

4 Make the slaw:

While the apple continues to cook, to the bowl of prepared cabbage and carrots, add the vinegar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, glazed apple, and pickles. Serve the sandwiches with the slaw. Enjoy!