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Adirondack Bacon BBQ Chicken, Apples and Onions

Adirondack Bacon BBQ Chicken, Apples and Onions
PREP TIME
15 min
COOK TIME
35 min
YIELDS
6 servings

A delicious and messy sandwich packed with flavour. If you don’t have cooked chicken on hand, try Rachael’s Poached Chicken recipe. 

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Ingredients

extra-virgin olive oil, for drizzling
4
oz good-quality, deli-cut smoky bacon, chopped
2
cloves garlic, finely chopped
1
onion, finely chopped
1
cup organic ketchup
1
cup chicken stock
¼
cup Grade A maple syrup
¼
cup grainy Dijon mustard
3
Tbsp Worcestershire sauce
2
Tbsp cider vinegar
Coarse black pepper
2
Tbsp butter
2
crisp apples, such as gala, honey crisp or golden delicious, sliced
1
large red onion, quartered and thinly sliced
A little nutmeg, freshly grated
3
cups poached chicken, pulled
Hard rolls, split
Grated white sharp Cheddar, for topping
Sliced dill or bread and butter pickles, for topping
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Directions

Step 1

Heat a drizzle of extra-virgin olive oil 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.

Step 2

Heat a drizzle of extra-virgin olive oil 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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