This is the last recipe using last week’s chicken and I believe it was my favorite. Not only did Big Mama love it, the Little Mouths did too and they had NO idea of the extra nutrients the sweet potato added to the mix.
Rachel Ray’s recipe was the inspiration, but I changed it quite a bit to please the Little Mouths palates.
I also froze half of this for another day, since the recipe was enough for 8-10 sandwiches.
Sauce1 cup ketchup
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 large cloves garlic, finely chopped
1/4 cup apricot all-fruit spread or preserves
2 shots good-quality bourbon (optional)
1 tablespoon orange zest
1 sweet potato
Salt and Pepper to taste
Sandwich1 teaspoon olive oil
1 large onion, chopped
4 cups Pulled Poached Chicken, recipe follows
1 cup chicken stock
8 slices of Provolone Cheese
8 Buns or Rolls
Poke holes in the sweet potato with a fork and cook in the microwave according to manufacturer’s instructions. While it’s cooking, combine the rest of the sauce ingredients in a saucepan on medium heat. Let it simmer and thicken for 15-20 minutes, stirring frequently. Peel and mash sweet potato. Add to the sauce and whisk together. Simmer until the sauce is well combined and will coat a spoon when you dip it into the sauce.In a sauté pan, cook one large onion over medium heat in the olive oil. When the onion is just starting to caramelize, add the chicken and heat through. Deglaze the pan with the chicken stock and allow to reduce by half. Add the sauce and simmer until it reaches the desired consistency. Stop here and freeze or top rolls with a scoop of the chicken mixture and a piece of cheese. Place under the broiler until the roll is toasted and the cheese is melted and bubbly.