- 4
Ingredients
- 1-1/2 lbs boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 1/3 cup tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, chopped
- 1/4 cup onion, chopped
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 3 tablespoons dark brown sugar
- 1-1/2 tablespoons apple cider vinegar
- 1/2 teaspoon hot sauce (optional)
- 1/4 cup apple cider (or juice)
- 1 tablespoon butter
- 4 soft, seeded sandwich rolls
- Homemade or store-bought coleslaw
Preparation
Step 1
Preparation:
Preheat the oven to 300°F. Trim any excess fat from the chicken thighs and season both sides generously with salt and pepper.
In a small bowl combine the tomato sauce, vinegar, brown sugar, Worcestershire, garlic and onion. Stir to dissolve the sugar and set aside.
Heat the oil over medium-high heat in an oven-proof pan large enough to hold the chicken in a single layer. Add the chicken and cook until lightly browned, 3 minutes per side.
Pour the tomato mixture over the chicken and turn each of the thighs once or twice to coat them with the sauce. Cover the pan tightly and slow-roast for 1-1/2 to 2 hours, or until the chicken is tender and shreds easily.
Transfer the chicken to a cutting board and, using 2 forks, pull the thighs into shreds and set aside.
Drain the accumulated juices from the pan and either discard them or reserve for another use. Add the ketchup, brown sugar, vinegar and hot sauce and bring to a simmer over medium heat.
Cook until the sugar has dissolved, then add the apple cider. Continue cooking, stirring frequently, until the mixture is thick and bubbly, 4 to 5 minutes. Add the butter and stir until melted.
Return the chicken to the pan and combine with the sauce.
To finish the sandwiches, divide the chicken between the 4 rolls, top with coleslaw and serve.
Makes 4 servings