Grill/Barbecue

Cider Poached BBQ Chicken With Alabama White Sauce And Bacon AppleĀ Salad

October  8, 2013
Author Notes

One of my favorite things to do in the kitchen is update the treasured flavors and recipes of my upbringing. I was lucky enough to grow up on the now "Food52-famous" white barbecue sauce, since my mother is a proud Northwest Alabama transplant here in Nashville. It is always put out at meals when there is a plain roasted bird, or especially with grilled or smoked chicken. Living in a small apartment and cooking for just myself one evening, I was craving good, smoked meat and white sauce but I didn't want to drive somewhere to get it, only to be disappointed that it didn't compare to the sauce and bird of my beloved matriarchs. —WhileItRises

  • Serves 4
Ingredients
  • White Sauce
  • 3/4 cup Good mayonnaise
  • 1/2 cup Apple cider vinegar
  • 1 tablespoon Liquid smoke; may seem weird if you aren't familiar but it is actually all natural and delicious.
  • Dash Cayenne
  • Salt and lots of pepper to taste
  • Poached Chicken and Salad
  • 3 cups Apple cider
  • 3 tablespoons Apple cider vinegar
  • 3 tablespoons Good mustard
  • 1/4 cup Liquid smoke
  • 3 tablespoons Sweet tomato-based BBQ sauce
  • 2 teaspoons Cayenne
  • Salt and pepper
  • 4 Skinless chicken thighs; could use any cut of chicken if preferred
  • 5 Strips of smoky bacon, 2 kept whole and 3 diced
  • 1 Large apple, peel left on and diced
  • 2-3 Green onions, sliced thinly along the bias
  • 2 cups Salad greens, I used a spinach and arugula mix
In This Recipe
Directions
  1. White Sauce
  2. Whisk all ingredients together and store in the fridge.
  1. Poached Chicken and Salad
  2. Combine all ingredients from apple cider to cayenne in a medium pot. Mix thoroughly. Taste, then salt and pepper until balanced. Place the chicken and 2 whole strips of bacon in the pot. If you're using a different part of the chicken and it is not covered, add more cider until it is covered. Bring to just below a simmer. Cook until chicken is done, can't recommend a thermometer enough for this.
  3. Meanwhile, prep your diced bacon, apples, and green onions. When the chicken is about halfway done, start frying the bacon in a nonstick skillet. Once golden brown and crispy, turn off the heat, leaving the skillet in the same place and mix the apples in, coating them in bacony deliciousness. Add just a pinch of salt and plenty of pepper.
  4. Once the chicken is done, prepare your plates. Lay down about a 1/2 cup of greens per serving, and spoon the bacon and apples over the greens. Don't be afraid of the drippings. Place a piece of chicken on top, and generously drizzle the white sauce over the salad and the chicken. Top with plenty of green onions, and enjoy.
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