JACK CZARNECKI,
founder of Oregon White Truffle Oil,
is a noted wild mushroom cooking authority
and award-winning cookbook author.

 

Fresh Oregon white truffles are now available!

Pinot Chicken Sandwich

Jun 5, 2012

I constantly see recipes online and think “ooh I can’t wait to try that with a Czar’s

sauce!” This is one of those – inspired by Pioneer Woman’s BBQ chicken sandwich with
coleslaw.
 
  • 1 whole fryer chicken, cut up
  • Olive oil
  • 1 head of garlic – cloves peeled but left whole
  • 1 medium onion – roughly diced
  • 8 oz The Czar’s Pinot-Chipotle sauce
  • ¼ cup brown sugar
  • ¼ cup water

Brown chicken pieces in olive oil in a large dutch oven. Remove chicken to a plate, and add whole cloves of garlic and chopped onion to the oil in the pan. Cook for a couple of minutes until softened. Meanwhile, whisk the Pinot-Chipotle sauce with the brown sugar and water. When garlic and onion have softened slightly, add the chicken pieces back to the pan and pour the sauce mixture over everything. Cover with lid and place in 300 degree oven. Cook for 1 ½ hours, or until the chicken is falling off the bone. Remove chicken to a plate and let cool slightly before shredding meat with two forks. Return all shredded meat to the pan and stir into the sauce mixture. Mash garlic cloves into sauce for extra flavor, or remove from pan and use to top individual sandwiches.

I used this http://simplyrecipes.com/recipes/southwestern_coleslaw/ slaw recipe, because it had a bit of a southwest feel but any good coleslaw recipe will do!

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I was given a sample of the truffle oil on a crostini whipped with cream cheese, and was swept away in the midst of lush flavors akin to a walk in an old growth forest, a break in the middle, some spice on the back of my tongue and that ancient, legendary truffle flavor jumping throughout the finish….

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