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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.

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