Adirondack Bacon BBQ Chicken, Apples and Onions

Ingredients

• 2  apples such as gala or honey crisp or golden delicious, sliced crisp
• 6 servings bread and butter pickles sliced for topping
• 2 tablespoons butter 
• 3 cups poached chicken 
• 1 cup chicken stock see 
• 2 tablespoons cider vinegar 
• 0.3 cup grainy dijon mustard 
• 6 servings evoo for drizzling
• 2 cloves garlic finely chopped
• 1 cup catsup organic
• 0.3 cup grade a maple syrup 
• 6 servings little nutmeg freshly grated
• 1  onion finely chopped
• 6 servings coarse pepper black
• 1 large onion red thinly sliced quartered
• 6 servings sharp cheddar white grated for topping
• 6 servings rolls split hard
• 4 ounces deli-cut smoky bacon chopped
• 3 tablespoons worcestershire sauce 

Equipment

• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat a drizzle of EVOO in a saucepot over medium-high heat.
3. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes.
4. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
5. Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt.
6. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes.
7. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.