If you don't have cooked chicken on hand, try Rachael's Poached Chickens recipe.
Recipe courtesy of Rachael Ray
Adirondack Bacon BBQ Chicken, Apples and Onions
Total:
50 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons butter
  • 2 crisp apples, such as gala or honey crisp or golden delicious, sliced
  • 1 large red onion, quartered and thinly sliced 
  • A little freshly grated nutmeg
  • About 3 cups poached chicken, pulled
  • Hard rolls, split
  • Grated white sharp Cheddar, for topping
  • Sliced dill or bread and butter pickles, for topping
  • EVOO, for drizzling
  • 4 ounces deli-cut good-quality smoky bacon, chopped
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 cup organic ketchup
  • 1 cup chicken stock
  • 1/4 cup Grade A maple syrup
  • 1/4 cup grainy Dijon mustard
  • About 3 tablespoons Worcestershire sauce
  • About 2 tablespoons cider vinegar
  • Coarse black pepper

Directions

Heat a drizzle of EVOO 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.

Heat a drizzle of EVOO 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.

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