Pulled Chicken Sandwiches with Sweet Shallot BBQ Sauce

sweet and savory...

This was an easy recipe to create, write, and make. I've made many different versions of BBQ chicken sandwiches. Typically though, I use a bottled BBQ sauce. One of my favorites is Sweet Baby Ray's. Inspired by the sweetness in that sauce, I've created this caramelized shallot version. Of course the shallots make this BBQ sauce different, but so does the green apple. Not only does it provide texture, but it provides a nice balance to the sandwich as a whole.

If you are going to use this BBQ sauce in a different way (say with ribs, pork, etc.) you might consider pureeing it after it has been cooked and cooled. The apples mostly keep their shape and that might prove troublesome if you use the sauce to grill (it's almost that season!). Anyway you choose to enjoy the Sweet Shallot BBQ Sauce, do it soon, it's really delicious. Here's how to make it...

Ingredients - Serves 4
2 T Unsalted Butter
4-5 Shallots, thinly sliced
1 Green Apple, peeled & diced
1 C Ketchup
1/3 C Molasses
1/3 C Brown Sugar
3 T Apple Cider Vinegar
1 T Whole-Grain Mustard
1 T Worcestershire Sauce
~ 2 C Poached Chicken, shredded
4 Whole-Wheat Buns, split & toasted
Coleslaw (optional)

Directions

Poach the chicken: Put ~1 1/2 lbs. boneless, skinless chicken in a pot. Add enough water to cover by 1 inch. Optional: Add 2 bay leaves, 6-8 black pepper corns, and 1/2 T kosher salt. Bring to a boil, then reduce the heat to a simmer. Cover and simmer until the chicken is cooked through, 10-12 minutes. Remove to a plate to cool. Shred the chicken and set aside.

Meanwhile, caramelize the shallots: Heat a large high-sided skillet over medium. Add the butter. Once the butter is melted, add the shallots. Cook 2-3 minutes, then reduce the heat to med-low and cook until caramelized, about 20 minutes.

Make the BBQ sauce: Next, add the apple to the caramelized shallots and cook for 3-4 minutes. Then add the ketchup, molasses, brown sugar, apple cider vinegar, mustard, and Worcestershire sauce. Simmer over low for about 20 minutes. The apples will soften and the flavors will meld.

Plate the dish: Mix the shredded chicken into the BBQ sauce. Put one toasted bun on a plate and top with the saucy chicken. Serve with your favorite coleslaw and another side (we chose chips). Enjoy!