Adirondack Bacon BBQ Chicken, Apples and Onions

• EVOO, for drizzling
• 4 ounces deli-cut good-quality smoky bacon, chopped
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 cup organic ketchup
• 1 cup chicken stock
• 1/4 cup Grade A maple syrup
• 1/4 cup grainy Dijon mustard
• About 3 tablespoons Worcestershire sauce
• About 2 tablespoons cider vinegar
• Coarse black pepper
• 2 tablespoons butter
• 2 crisp apples, such as gala or honey crisp or golden delicious, sliced
• 1 large red onion, quartered and thinly sliced
• A little freshly grated nutmeg
• About 3 cups poached chicken, pulled
• Hard rolls, split
• Grated white sharp Cheddar, for topping
• Sliced dill or bread and butter pickles, for topping

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

deli, garlic, onion, ketchup, chicken stock, maple syrup, mustard, worcestershire sauce, cider vinegar, black pepper, butter, crisp apples, red onion, nutmeg, chicken, rolls, white sharp, dill

Taken from www.foodnetwork.com/recipes/rachael-ray/adirondack-bacon-bbq-chicken-apples-and-onions-recipe.html (may not work)