Apple Braised Pulled Chicken Sandwiches with Pink Peppercorn Pickled Red Onions

 

Spouse brought home a 7 pound stewing hen because they were on sale last week and challenged me to make something edible of it. I'm not a fan of these larger tougher fowls, but I have to say, this tweaking of my pulled pork recipe was a delicious and very economical dinner. We served it over a couple of days to family and friends and they all loved it.

The Pink Peppercorn Pickled Red Onions were delicious on this sandwich too. This is a quick pickling method that is meant to be used within a week or two of preparation but can be traditionally pickled in sealed and sterilized jars using the recommended method to last much longer. It is a great condiment for sausages, hot dogs, hamburgers and even cold baked ham. 

The sandwiches were made on toasted artisan bread from our neighbourhood Georgestown Bakery, but use any good quality bread you like. Just get the best you can buy or make, wherever you are; this great sandwich deserves great bread.

 

Pink Peppercorn Pickled Red Onions
1 large red onion, sliced
3/4 cup apple cider vinegar
3 tbsp brown sugar
1/4 cup water
3 tbsp pink peppercorns
1/4 tsp salt
2 tbsp black peppercorns (optional, use only if you love strong peppery flavor, the pink ones are mild enough to be eaten whole for most people)

Layer the sliced onions alternately with a sprinkle of pink peppercorns in a jar. Stuff as many onions in the jar as you can.
Bring the other ingredients just to just to boiling then pour over the onions and peppercorns. Carefully put the lid on and let sit for at least 24 hours. 

Apple Braised Pulled Chicken


Remove all the skin from a 6 to 7 pound stewing hen and cut it into 8 pieces; 2 wings, two thighs, two breast halves, and two drumsticks.

Combine:

½ tsp powdered ginger
1 tsp cumin
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 tbsp dry oregano
1 ½ tbsp kosher salt

Rub all over the surface of the chicken pieces. (You can do this step the day before and let the chicken marinate in the spices overnight if you like to really infuse the flavor into the chicken.) Brown the chicken pieces in a little oil in a cast iron skillet for just a few minutes on each side. They do not need to be fully cooked in this browning process.

Transfer the browned chicken pieces to a covered roasting pan. To the roasting pan, along with the chicken, add:
2 medium sized onion chopped
5-6 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:
½ cup brown sugar
½ cup molasses
¼ cup Worcestershire sauce
¼ cup Dijon mustard
½ cup apple cider vinegar
3 or more tablespoons hot sauce (adjust to taste)
1 ½ tsp salt
1 tsp freshly ground black pepper
1 cup apple juice
1 tsp powdered ginger
1 tsp Chinese five spice powder
2 tbsp smoked paprika

Pour all over the chicken, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 3) until the meat is very tender and falling off the bones.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples.

Remove the chicken from the bones and pull it into small pieces. Pour the sauce back over the shredded chicken and toss well to coat the chicken pieces in the sauce.

Serve on toasted bread with the picked onions.