Pulled Chicken Barbecue on Beer Bread with Quick Dill Pickles

This is a great summer meal. We have already tried a couple versions!

The first time I served this meal, I shredded grilled chicken thighs and dressed them with Trader Joe’s mustard barbecue sauce. We topped them with the quick dill pickles (below) and ate them as classic sandwiches.

The second time, I served the sandwiches in an open face fashion and we ate them with a knife and fork. I shredded a rotisserie chicken and dressed the meat with the tomato-based barbecue sauce (below) and topped them with my favorite Easy Fridge Dill Pickles.

This recipe was adapted from Sara Moulton.com. I used various barbecue sauces and pickles. I also served the sandwiches on slices of a Honey Beer Bread loaf. We ate the sandwiches with potato chips on one occasion and with homemade Curly Fries on the second occasion. Corn on the cob would also be great. The original recipe suggests serving them with cole slaw- next time!

Yield: 4 to 6 servings

To Assemble the Sandwiches:

  • Honey Beer Bread or large potato rolls or hamburger buns
  • Basic Barbecue Sauce (recipe below) or 2 cups store-bought sauce (such as Trader Joe’s Mustard Barbecue Sauce)
  • Quick Dill Pickles (recipe below) or Easy Fridge Dill Pickles
  • shredded skinless cooked chicken from a large store-bought rotisserie chicken (4 cups packed, or more, to taste) or boneless skinless chicken thighs, grilled and shredded
  1. Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices. (Alternatively, bring the prepared barbecue sauce to a boil in a medium saucepan and warm the store-bought buns.)
  2. Add the shredded chicken meat to the sauce and heat until hot. (When using the Basic Barbecue Sauce, I incorporated the shredded meat from an entire rotisserie chicken. We had leftovers.)
  3. Cut the Beer Bread, if using, one or two slices per serving, as desired.
  4. Place pieces of bread on individual plates and top each with the chicken mixture.
  5. Top the chicken with pickle slices and another piece of bread, if desired.

For the Basic Barbecue Sauce:

Yield: 2 cups

  • 1 T vegetable oil
  • 2 large garlic cloves (I used 2 CSA little neck garlic cloves)
  • 2 cups ketchup (I used Trader Joe’s)
  • 4 T cider vinegar
  • 4 T Worcestershire sauce
  • 2 T packed dark brown sugar
  • 1 T Creole seasoning (recipe below) or store-bought (I used Slap Ya Mama)
  • 2 tsp dry mustard
  • Kosher salt and freshly ground black pepper
  1.  Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic into the oil. Sauté for about 1 minute or until it just begins to turn golden.
  2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard.
  3. Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.
  4. Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.

For the Quick Dill Pickles:

Yield: 1 1/3 cups

  • one 5 to 6-inch piece of seedless (English) cucumber
  • 2 T fresh dill leaves, finely chopped
  • 2 T cider vinegar
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp Kosher salt
  • 1/8 tsp freshly ground black pepper
  1. Thinly slice enough of the cucumber to make 1 1/3 cups. (I cut them 1/8-inch thick using a mandolin.)
  2. Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small non-reactive bowl.
  3. Set it aside at room temperature and use within and hour, or cover and refrigerate for later use.

For the Creole Seasoning:

Yield: about 1/2 cup

  • 1 T plus 1 tsp hot paprika
  • 1 T Kosher salt
  • 1 T garlic powder
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp cayenne pepper
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  1. Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl.
  2.  Transfer to a tight jar and use as directed in a recipe.

Duck Tacos with Refried Black Beans

I usually think of duck meat as being too fatty to agree with me. 😉 After seeing Sara Moulton make these tacos, she convinced me to give it another chance. In this dish, the fatty skin is removed and the shredded duck meat was very moist and flavorful.

I often see the vacuum-sealed, cooked rotisserie duck at Costco. On my last visit, when most the fresh poultry was out of stock and the rotisserie chicken was limited to one per visit, there was plenty of rotisserie duck available. 🙂 These tacos could also be made with rotisserie chicken, of course, but this was a nice change. My son thought that they were “next-level.”

This recipe was adapted from Sara’s Weeknight Meals, via SaraMolton.com. I doubled the original recipe to use the entire rotisserie duck and added additional toppings. The leftover filling was just as delicious reheated and served with fresh toppings and taco shells. The healthy and quick refried black beans were fabulous too.

Yield: Serves 4 to 6

For the Spice Blend:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano, crumbled
  • 1/2 tsp chili powder
  • 1/4 tsp coarse salt
  • 1/8 tsp cayenne pepper

For the Filling & Toppings:

  • 1 half of a cooked rotisserie duck
  • 1 T vegetable oil (I used canola oil)
  • 3 T water
  • 12 ready-to-eat regular-size taco shells, warmed according to package directions
  • chopped or shredded iceberg lettuce or finely-shredded cabbage, for serving
  • chopped tomatoes (I used chopped grape tomatoes)m for serving
  • shredded Monterey Jack or cheddar cheese or a Mexican cheese blend, to taste, for serving
  • prepared salsa, for serving
  • light sour cream, for serving
  • cilantro, for serving
  • diced avocado, for serving
  • canned diced chilies, for serving
  • hot sauce, for serving (I used Chipotle Cholula)
  • rice, for serving, optional
  • Refried beans, recipe below

To Make the Spice Blend:

  1. Add the ingredients to a bowl and stir well to combine.

To Make the Fillings, Toppings, & To Serve:

  1. Remove the skin from the duck meat. Shred enough meat from one half of a rotisserie cooked duck to yield 2 1/2 cups.
  2. Heat the oil in a nonstick skillet over medium heat.
  3. Add the shredded duck and spice blend and stir to combine.
  4. Stir in the water and cook, covered, for 3 minutes, stirring frequently.
  5. Divide the filling among the taco shells.
  6. Top with the lettuce and tomatoes, and sprinkle with cheese.  Top with cilantro, avocado, diced chiles, and hot sauce, as desired. Spoon on the salsa and sour cream, if using.
  7. Serve immediately with refried beans on the side. (The refried beans can be used as an additional taco filling, if desired.)

For the Refried Beans:

  • 2 T vegetable oil (I used canola oil)
  • 1 small yellow onion, finely chopped (I used 1 large yellow onion when I doubled the recipe)
  • 3 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 1/2 cups thoroughly cooked black beans or one 15.5 oz can black beans, rinsed and drained
  • 1/2 cup chicken stock or water
  • coarse salt and freshly ground black pepper, to taste
  • chopped cilantro, for garnish
  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion and cook, stirring often, until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute longer.
  4. Stir in the cumin and chili powder and cook for 1 minute.
  5. Add the beans and chicken stock, cover, and cook until the beans are very soft and the flavors are well blended, about 5 minutes.
  6. Use a fork or potato masher to coarsely mash the beans.
  7. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve.

Note: Cooked, rotisserie duck can be purchased online @Maple Leaf Farms.com.

One-Skillet Rotisserie Chicken Pot Pie

Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.

Yield: Serves 8

  • 5 cups coarsely shredded rotisserie chicken meat
  • 2 large yellow onions
  • 1 lb rainbow carrots or turnips, cut into 1/2-inch pieces
  • 8 garlic cloves
  • 1 T thyme leaves
  • 3 T unsalted butter
  • 2½ tsp Kosher salt, divided
  • 1½ tsp freshly ground black pepper
  • 3 T all-purpose flour, plus more for surface
  • 1 cup dry white wine
  • 2 cups heavy cream, divided
  • 10 oz bag frozen peas
  • 1 sheet of puff pastry (1/2 box/8.6 oz), thawed overnight
  1. Place a rack in center of oven; preheat to 400°, preferably on convection.
  2. Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
  3. Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
  4. Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
  5. Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
  6. Add thyme leaves to bowl with carrots/turnips and garlic.
  7. Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
  8. Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
  9. Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
  10. Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
  11. Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
  12. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
  13. Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
  14. Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
  15. Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
  16. Bake pot pie until crust is light golden brown, 22 to 24 minutes.
  17. Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
  18. Let sit 10 minutes before slicing and serving.

Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

  • 6 slices bacon (4 ounces)
  • 1 medium or large yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 tsp ground cumin
  • 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • sliced scallions, for serving
  • chopped parsley, for serving
  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
  2. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
  3. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
  5. Add jalapeño and cumin and cook, stirring, 1 minute more.
  6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
  7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  10. Serve chowder topped with crumbled bacon, scallions, and parsley.

Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Shortcut Chicken Stew with Fluffy Dumplings

This incredible comfort food dish uses rotisserie chicken meat as a shortcut. I made it even more of a shortcut by using my pre-made homemade stock, but I included the chicken stock instructions in the recipe below.

This recipe was loosely adapted from cookbook author Sheri Castle, via The Washington Post. The broth was rich and flavorful and the dumplings were the icing on the cake. Fluffy and fabulous. This is truly the perfect dish to serve on a cold winter night.

Yield: 6-8 servings

For the Stock & Stew:

  • 1 large rotisserie chicken (Costco size) or 2 small rotisserie chickens
  • 4 cups cold water (to make the stock) or 4 cups or homemade poultry stock (for a shortcut)
  • 8 cups low-sodium chicken stock (store-bought or homemade) (4 cups if using pre-made homemade stock)
  • 3 large thyme sprigs (to make stock)
  • 2-3 tsp Kosher salt, plus more as needed, divided
  • 1 T white wine vinegar
  • 1 T unsalted butter
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 2 medium ribs celery, thinly sliced (about 3/4 cup)
  • 2 medium carrots, scrubbed well and cut into thin rounds (about 1 1/2 cups)
  • 1 T fresh thyme leaves
  • 1/2 tsp freshly ground black pepper, or more as needed

For the Dumplings:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 T baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp coarsely ground black pepper
  • 6 T unsalted butter, cut into small cubes and chilled
  • 3/4 cup half-and-half
  • chopped fresh parsley, for garnish

For the Stock & Stew:

  1. Pull the meat from the chicken(s) and tear it into largish bite-size pieces; cover and refrigerate until needed.
  2. I substituted/used 4 cups of homemade turkey stock instead of making stock with the chicken carcass. *If making the chicken stock base, place the carcass and skin in a large saucepan or small pot. Add the cold water, 8 cups broth, thyme sprigs and 1 teaspoon of the salt; bring to a boil over medium-high heat, then reduce the heat to medium and cook, uncovered, for about an hour, until the carcass falls apart and the liquid reduces to about 8 cups and tastes like rich chicken soup. Strain the broth through a fine-mesh strainer into a large saucepan; discard solids.*
  3. If using pre-made stock, combine the 4 cups homemade stock with 4 cups of store-bought chicken stock. Stir the vinegar into the stock, season with salt and pepper to taste, and keep warm on the lowest heat setting.
  4. Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, carrots, thyme leaves and a pinch of salt, stirring to coat. Cook for 8 minutes, or until vegetables begin to soften, stirring often.
  5. Add the 8 cups stock and cook for 10 minutes, or until the vegetables are tender. Carefully watch the heat to ensure that the stock doesn’t boil over.
  6. Season with 1 teaspoon salt (or more, to taste) and the pepper.
  7. Stir in the reserved shredded rotisserie chicken meat; reduce the heat to low.

For the Dumplings & to Finish the Dish:

  1. Whisk together the flours, baking powder, salt, sugar and pepper in a medium bowl.
  2. Work in the butter with a pastry blender or your fingertips until the mixture is crumbly.
  3. Add the half-and-half and stir only until combined to form a soft, sticky dough.
  4. Bring the chicken stew to a boil over medium-high heat. Use a 1-ounce scoop (I used a large cookie scoop) or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. The hot liquid seals the dumplings so that they rise instead of spread.
  5. Reduce the heat to medium; cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top. Don’t be tempted to lift the lid- if the heat escapes, the dumplings may deflate.
  6. Uncover and let stand for 5 minutes. Sprinkle with parsley and serve warm.

Tomato-Braised Rotisserie Chicken with Kale

I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.

It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.

This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!

  • 4 oz bacon (about 4 slices), sliced crosswise ¼” thick
  • 2 shallots, thinly sliced
  • ⅓ cup dry white wine (I used Pinot Grigio)
  • 4 garlic cloves, finely chopped
  • 2 tsp finely chopped rosemary
  • 1 14.5-oz. can diced tomatoes
  • 1 cup chicken stock, plus more, as desired to adjust sauce consistency
  • ½ tsp Kosher salt
  • ¼ tsp crushed red pepper flakes
  • 1 rotisserie chicken, cut into 8 pieces (breast meat halved)
  • 1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
  • crusty bread, for serving, optional
  1. Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
  2. Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
  3. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
  4. Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
  5. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,278 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Grilled Corn & Avocado Salad with Creamy Feta Dressing
Summer Shrimp Scampi with Tomatoes & Corn
Bread Machine Brioche
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Chicken Stew with Biscuits
Lemony Spinach Soup with Farro
Maple-Blueberry Scones
Caramelized Zucchini Phyllo Pie with Corn & Herbs
Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites
Foodista Food Blog of the Day Badge
%d bloggers like this: