Ingredients

• 2 small skin-on, bone-in chicken breasts
• 2 skin-on, bone-in chicken thighs
• 2 bay leaves
• 1 small carrot, coarsely chopped
• 1 small onion, quartered
• 1/2 orange, sliced
• Salt
• 1 cup organic ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon coarsely ground pepper
• 2 shots of bourbon
• 2 large cloves garlic, finely chopped
• Juice of 1/2 orange
• 1/3 cup vegetable oil or olive oil
• 3 tablespoons cider vinegar
• 1 tablespoon superfine sugar
• About 1 1/2 teaspoons sea salt or kosher salt
• Juice of 1 lemon
• 1/2 red onion, grated
• Salt and freshly ground pepper
• 1/2 pound cabbage (red, green or a mix), shredded
• 1 large green apple, peeled and coarsely grated
• Brioche rolls, split
• Bread-and-butter pickles, for topping

Instructions

1. Watch how to make this recipe.
2. For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt. Cover with water, then cover the pot and bring to a boil. Reduce the heat and cook at a low rolling boil for 20 minutes. Remove the chicken to a cutting board. Strain the poaching liquid, then return to the pot and boil for a few minutes to reduce it slightly. Remove the skin and bones from the chicken and shred the meat.
3. For the BBQ sauce: Meanwhile, combine the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce, pepper, bourbon, garlic and orange juice in a small pot. Simmer over medium-low heat, stirring occasionally, about 20 minutes.
4. For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions. Season with salt and some pepper. Add the cabbage and apples and toss to combine.
5. Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks. Pile the chicken on the rolls and top with pickles and slaw.