Method

1. 01

   Poach the Chicken20 min

   Place the chicken breasts in a large saucepan and pour over the chicken stock. Bring to a gentle simmer over a medium heat, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the centre. The internal temperature should reach 74°C.

2. 02

   Prepare the Sauce Base7 min

   Whilst the chicken is poaching, heat the olive oil in a separate medium saucepan over a medium heat. Add the finely diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

3. 03

   Add Aromatics and Spices1 min

   Stir in the crushed garlic and smoked paprika to the softened onions. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. 04

   Simmer the BBQ Sauce15 min

   Pour in the passata, apple cider vinegar, muscovado sugar, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir well to combine all ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low and cook, uncovered, for 15 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.

5. 05

   Shred the Chicken4 min

   Once the chicken is cooked, carefully remove it from the stock and place it on a clean chopping board. Using two forks, shred the chicken breasts into bite-sized strands. This should take about 3-5 minutes.

6. 06

   Combine Chicken and Sauce2 min

   Add the shredded chicken directly into the simmering barbecue sauce. Stir thoroughly to ensure every piece of chicken is well coated in the rich sauce.

7. 07

   Finish Cooking7 min

   Continue to cook the pulled chicken in the sauce for another 5-10 minutes over a low heat, allowing the flavours to meld and the chicken to absorb the sauce. The sauce should be thick and glossy.

8. 08

   Serve1 min

   Taste and adjust seasoning if necessary. Serve hot on toasted brioche buns, with coleslaw, or alongside jacket potatoes.