Chardonnay Pulled Chicken Sliders with Gravenstein Apple Slaw
Chef Christopher Greenwald, Bay Laurel Culinary
Serves 6-8
1 lb boneless/skinless chicken thighs
1 Tbsp chili powder
1 Tbsp ground black pepper
2 Tbsp kosher salt
4 Tbsp butter
½ white onion (julienne)
2 cloves garlic (minced)
1 small sprig fresh thyme
1 pint chardonnay
2 Tbsp whole grain mustard
6 small slider rolls (hamburger buns) or the like
Season the chicken with the chili, pepper and salt. Heat a large, deep sauté pan over medium- high heat and add 2 Tbsp of butter to the pan. When foam from butter has just disappeared, add chicken and sear until browned on all sides. Add onion to pan and sauté until just starting to slightly brown then add garlic. Sauté 1 minute more until garlic is fragrant, then deglaze pan by adding wine and scraping any brown bits off of bottom of pan. Bring to a boil and reduce to a simmer. Cover pan and cook until chicken is pull apart tender. Remove pan from heat and, using two forks, pull chicken apart and mix with onions. Add butter and mustard and check for seasoning. Split rolls and fill with chicken. Top with apple slaw.
Gravenstein Apple Slaw
2 Gravenstein apples (julienne)
½ shallot (minced)
½ jalapeno pepper (minced)
½ Tbsp kosher salt
1 lemon (juice only)
1 Tbsp chives (minced)
Pinch of sugar (if needed)
Combine all ingredients in a non-reactive bowl. Season with sugar and salt as needed.
