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© Lillys-Table.com Photo of Zinful BBQ Shredded Chicken Sandwiches
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Zinful BBQ Shredded Chicken Sandwiches

from Zinful BBQ Chicken Sandwiches with Baked Beans & Coleslaw, the Week of August 4, 2013.
View the previous recipe for this meal.

It starts with red wine reduced and thickened into a barbeque sauce. The chicken is cooked in the sauce, shredded, sauced up and then stuffed in a bun and topped with a simple creamy slaw. This is hardly a traditional barbecue chicken, but it gets on your table a bit faster. If you have time to cook it slowly for hours on your barbecue, go for it and use this sauce to accompany it.

Ingredients

  • 1 teaspoon olive oil
  • ½ onion, minced fine
  • cups red wine, such as zinfindel or syrah
  • 1 cup tomato sauce
  • 3 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons red wine vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes, optional
  • 1 clove garlic, finely minced
  • 1 lb chicken, breasts or thighs
  • 3 cups cabbage, finely shredded
  • ¼ cup plain yogurt, or mayonnaise
  • ¼ cup mayonnaise
  • 1 teaspoon dijon mustard
  • 4 whole wheat buns

Serving Size: 4 People



 

Preparation Instructions

Add a splash of olive oil to a saute pan over medium heat. Toss in the minced onions and saute until just barely wilted and translucent.

Pour in the red wine and increase the heat to high. As soon as it starts to boil rapidly, add the tomato sauce, honey, molasses, vinegar, worcestershire sauce, smoked paprika, red pepper flakes and minced garlic. Bring up to a simmer. Reduce to medium-low and simmer for about 15-20 minutes until thickened. To test, dip in a spoon and scrape the back with your finger. Taste test and adjust the seasonings. When a streak is left the sauce is thick enough.

Add the chicken and simmer for about 10-15 minutes until the chicken is cooked through. Remove and place in the fridge to cool briefly.

Once cool enough to handle, pull it apart with your fingers until it is shredded. Bring the sauce back up to a rapid simmer over medium heat. Add in the shredded chicken. Allow it to simmer for a few minutes, than reduce the heat to low and use when ready.

Meanwhile, fold the shredded cabbage with the yogurt, mayonnaise and dijon.

Serve the shredded chicken on a bun or roll. Top with the coleslaw. Sandwich together and serve.