BBQ Chicken Sandwiches with Brown Sugar-Glazed Apple & Cabbage Slaw

BBQ Chicken Sandwiches

with Brown Sugar-Glazed Apple & Cabbage Slaw

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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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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!