American Pulled Chicken No. 1

Ingredients for 4 servings:

• 900 g chicken breast or thigh
• Salt
• pepper, black
• 1 tbsp oil
• 180 ml tomato sauce
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• ½ tbsp Worcestershire sauce
• 2 clove(s) garlic, chopped
• 40 g onion(s), chopped
• 125 ml BBQ sauce, my recipe in the database
• 900 g onion(s)
• 1 tbsp butter
• 1 tbsp oil
• ½ tsp salt
• 1 pinch(s) white sugar
• possibly water or broth
• 4 rolls
• 8 gherkins (dill pickles)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 3 hours 26 minutes; Total time approx. 4 hours 16 minutes

simply delicious!

For the caramelized onions: Peel the onions and slice them into thin rings. Heat the butter and oil in a large skillet over slightly less than medium heat. Add the onions, cover the skillet, and cook for 12 to 15 minutes, stirring 3 to 4 times during this time. Remove the lid, increase the heat to medium, and add the salt and sugar to the onions. Simmer the onions uncovered for another 30 to 35 minutes, stirring occasionally. If the onions stick to the bottom of the pan, add a little (1 to 2 tablespoons) of liquid (water, chicken broth). Repeat this process if necessary. The onions are done when they are deep golden brown and almost have a jammy consistency. Remove the caramelized onions from the skillet to a plate and set aside. The amount should be 150 g. For the pulled chicken: Preheat the oven to 150°C, using bottom heat if possible, or top/bottom heat if necessary. Remove all fat from the chicken and sprinkle the meat generously with salt and pepper on all sides. In a small bowl, combine the tomato sauce, vinegar, sugar, Worcestershire sauce, garlic, and onion; the sugar should dissolve. Set the bowl aside. Heat the oil in a large roasting pan or large ovenproof skillet over medium heat on the stovetop. Add the chicken to the skillet and cook for 3 minutes on each side until lightly browned. Pour the tomato sauce mixture over the chicken and turn the meat over to ensure all pieces are well coated. Cover the roasting pan or skillet and place it in the oven for 2 1/2 hours. Then do the pull test; the meat should pull apart easily with two forks. Remove the roasting pan from the oven and pull the meat apart with two forks, then mix it with the cooking juices. Add the BBQ sauce and mix everything well. Slice the dill pickles. Spread the pulled chicken on the 4 buns, top with the reserved caramelized onions and cucumber slices and serve.