Apricot & Lemon Pulled Chicken

Apricot & Lemon Pulled Chicken – serves 4

What You Will Need:

6-8 boneless, skinless chicken thighs

4 garlic cloves

3 Tbsp Patricia & Paul’s Blenheim Apricot White Balsamic Vinegar

3 Tbsp Patricia & Paul’s Lemon Fused EVOO, divided

2 Tbsp Dijon mustard

1 tsp sea salt

½ tsp ground black pepper

2 tsp fresh thyme leaves

Pat dry the chicken with a paper towel. Place on a plate or in a shallow bowl.

Smash the garlic cloves and then mince them. Place them in a small bowl and whisk in the balsamic, 1 Tbsp of the olive oil, and the Dijon. Pour this over the chicken and massage it into the meat covering it completely. Let it sit for 30 minutes, or for a maximum of 8 hours, in the fridge.

OVEN METHOD – Preheat the oven to 350F.

In an ovenproof frying pan (a cast iron frying pan is great here) over high heat, heat the remaining 2 Tbsp olive oil. Add the chicken and sear it on all sides to create a good crust, 2-3 minutes per side. Season with the salt and pepper.

Place the pan in the oven and roast for 35 minutes, until the internal temperature is at least 150F. If you cover it while roasting, it will be juicier; if you roast it uncovered, it will be deliciously crispy. Use whichever method you prefer.

Remove from the oven and let rest 5 minutes. Using two forks pull the chicken apart into strips. Place on a serving plate and sprinkle with thyme. Pull the chicken apart in the drippings/sauce, and then toss it in the sauce before serving to make sure it’s super juicy.

SLOW COOKER METHOD – Place the dried chicken (without marinating) in a slow cooker. Smash and then mince the garlic. Place it in a small bowl and whisk in the balsamic, olive oil, and Dijon. Rub this into the chicken. Sprinkle with the salt, pepper, and thyme. Cook on low for 6-8 hours, and then pull apart as described in oven method.