Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper

Photo: Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper

TOTAL TIME: 1 hr 55 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 small ribs celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped or grated
  • 1 Fresno or Holland chile pepper, seeded and finely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh thyme
  • 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock
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Directions

Preheat the oven to 425 degrees F.

Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.

Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.

Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.

For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

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3

Newest Ratings and Reviews

Read all 5 reviews

  • on August 31, 2012

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    I really wanted to like this recipe. Has ingredients I love but we ended up throwing it away.

    people found this review Helpful.
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  • on January 08, 2012

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    Gross! I like a lot of her ideas but this one is not good. Would never make again. I spent $6 on the blue cheese. Wouldn't mind if it tasted good. I made it because my kids are buffalo chicken lovers. I'm throwing leftovers away. Bummer.

    people found this review Helpful.
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  • on December 24, 2011

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    I love this recipe. I had to change the cheese since I'm allergic to blue cheese. Feta works just as good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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