Chicken Barbecue and Slaw Sandwiches

Famed for their hospitality and history of good food, Southern cooks have
contributed much to America's culinary landscape. Cornbread, many shrimp
dishes, peanut soup, black-eyed peas, peach cobbler, spoonbread and grits
came from the African-American and colonial heritage of the South and are
now enjoyed by food lovers everywhere. Two of America's most popular dishes,
barbecue and fried chicken, are so identified with the South that they are
regarded as cultural icons there. They are often prepared from top-secret
regional or family recipes that differ enough to geographically mark small
towns across the South. Debates about the best barbecue, or the proper way
to fry a chicken, can carry on forever, with no resolution.

Chicken Barbecue and Slaw Sandwiches are made with oven-baked bone-in
chicken breasts, basted in a tangy barbecue sauce of ketchup, apple cider
vinegar, onion and garlic. Pepper sauce and chili powder add a spicy, hot
flavor. The chicken is cooked skin-on, which seals in the juices and flavors
of the bone-in chicken breasts. For quick preparation, the slaw can be made
with bagged, pre-cut cabbage leaves. Serve the sandwiches with corn on the
cob and peach cobbler for a complete summer meal.
WHAT YOU'LL NEED
3 chicken breast halves, bone-in

Sauce
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup onion, minced
2 cloves garlic, minced
2 tsps chili powder
1/2 tsp hot pepper sauce

Slaw
4 cups cabbage, thinly sliced or chopped
1/2 cup mayonnaise
2 TBLS yellow mustard
1 1/2 TBLS apple cider vinegar
1/2 tsp celery seeds
1/4 tsp salt
1/4 tsp pepper
4 hamburger buns

HOW TO MAKE IT
Preheat oven to 325 F.
In small bowl, whisk together ketchup, apple cider vinegar, onion, garlic,
chili powder and hot pepper sauce.
Place chicken breasts in glass baking dish. Pour sauce over chicken, turning
to coat all sides. Turn chicken skin-side up. Place in oven and bake 1 hour.
Set aside until cool enough to handle.
While chicken is cooling, in large bowl, stir together cabbage, mayonnaise,
yellow mustard, apple cider vinegar, celery seeds, salt and pepper. Set
aside.
Discard chicken skin. Pull meat off bones; place meat in saucepan. Scrape
sauce out of baking dish and stir into saucepan. Over low heat, warm chicken
until hot throughout. Open buns on plates; top with chicken and slaw. Close
buns and serve. Serves 4.
Nutritional Analysis, Per Serving:
530 calories; 29 g protein; 47 g carbohydrate; 27 g fat; 6 g saturated fat