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Pulled Barbecue-Chicken Galette

Faigy Grossmann

A savory galette with a barbecue-inspired filling is perfect for a festive summer meal

Wednesday, May 03, 2017

 Mishpacha-Recipe

Food and prop styling by Faigy Grossmann
Photography by Nechama Laitman

With summer finally coming our way, we decided to use a barbecue vibe for our menu. Here’s one of three savory galettes with barbecue inspired fillings in this week’s issue.

INGREDIENTS

SERVES 8

  • 1 store-bought pie crust, defrosted
  • 6 boneless chicken thighs
     1 egg, beaten, for egg wash

Sauce
  • 1½ cups barbecue sauce 
  • ½ onion, chopped
  • 1 Tbsp oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp brown sugar



PREPARATION

Place chicken in a slow cooker and cover with sauce ingredients. Cook on high for 3 hours. Remove chicken and shred. Return chicken to sauce. Preheat oven to 350°F (180°C).

Remove pie crust from pan. Lay flat on a baking sheet and arrange filling in center, leaving a 1-inch border. Fold the edge of pie dough in, covering the filling just slightly.

Brush dough with egg wash and bake at for 45 minutes or until nicely browned.

Related Stories

Issue 386: Mocha Praline Ice Cream

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Three flavor experiences combine in this mocha-praline-chocolate dessert decadence

Issue 389: Chicken Lollipops

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Chicken breaded and threaded on a skewer is sure to be a hit with the kids — and everyone else!

Issue 438: Maple-Glazed Winter Vegetables with Ginger Pecan Crunch

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Beautiful presentation and savory flavor make this a very welcome side dish

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