Oct 10, 2007 8:35 pm US/Eastern
Pulled Barbecue Chicken with Cole Slaw
4 - ½ inch-thick slices from a large round sourdough loaf
1 tablespoon extra-virgin olive oil, plus extra for brushing the bread
1 garlic clove
1 medium Vidalia onion - chopped
2 large garlic cloves - minced
Kosher salt to taste
2 pound roasted chicken, meat shredded and skin and bones discarded
1 ½ cups Jack Daniels Spicy Original Barbeque Sauce
½ teaspoon cayenne pepper
½ teaspoon ground cumin
For the Cole Slaw:
3 cups packed coleslaw mix
¼ cup sour cream
½ cup mayonnaise
1 tablespoon Heinz Spicy Brown Mustard
2 teaspoons Heinz Apple Cider Vinegar
1 teaspoon fresh lemon juice
1 medium garlic clove - minced
Kosher salt and freshly ground black pepper to taste
Directions:
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Place the bread slices on a baking sheet, brush the tops with olive oil, and bake for 15 to 20 minutes, until they're lightly toasted and golden brown. Rub the oiled side of the toast with the garlic. In a large saucepan, heat the olive oil and sauté the onions, garlic, and a pinch of kosher salt over medium-high, until the onions are cooked through and the garlic is soft. Add the chicken, barbeque sauce, cayenne pepper, and cumin, and stir to combine. Bring the sauce to a boil, reduce the heat to low, and simmer the chicken in the sauce for 5 minutes, stirring occasionally to keep it from scorching.
For the coleslaw: Place the coleslaw mix in a bowl. Combine the sour cream, mayonnaise, mustard, vinegar, lemon juice, and garlic in a medium bowl. Dress the slaw and season with the kosher salt and freshly ground black pepper to taste. Toss thoroughly to mix. Place one piece of toast oiled side up on each of four plates. Mound the coleslaw on top of the toasts with the edges of the toast visible and pile the chicken on top of the coleslaw.
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