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A savory galette with a barbecue-inspired filling.
6 boneless chicken thighs
1 and 1/2 cups Gefen BBQ Sauce or other barbecue sauce
1/2 onion, chopped
1 tablespoon oil
1 tablespoon Kedem Red Wine Vinegar
1 tablespoon Glicks Soy Sauce
2 tablespoons brown sugar
1 store-bought pie crust, defrosted
1 egg, beaten, for egg wash
Place chicken in a slow cooker and cover with next six ingredients. Cook on high for three 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 one-inch (two-centimeter) 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.
Photography: Nechama Laitman
How Would You
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How to serve? Was thinking of making this for dinner tonight. How do you serve this? Cut it as a pizza?
I would serve it with a salad and some soup. yes, you cut into slices.
cooking chix in crockpot 3 hrs Hi I am worried to cook the chicken for 3 hours since may get too dry? Does it depend on the crock pot used? Advice?
Crockpot will prevent it from drying out.
Chicken in crockpot Hi can you make this with chicken cutlets
I fear that white meat cutlets might be too dry and not pull as stringy as dark. But you can definitely try it. It won’t taste bad. It just might not be moist enough.
Pie crust Hi
I tried to make this recipe. The piecrust even when defrosted ,didn’t rolll easily and actually broke all the time ,was definitely impossible to fold it over the chicken. Any specific brand of command for the pie crust? I bought the kosher frozen one.
I’m sorry you had trouble with this! Some brands of frozen pie dough may be easier to work with than others, and I would make sure that the dough is totally room temperature. If you had a bad experience and don’t want to experiment with other brands, I would skip the pie dough altogether and go with a sheet of puff pastry. Enjoy!
Faigy used the Orinique pie crust. Breakage does occur. I love Michal’s idea though. If using the pie dough, make sure it’s fully defrosted and pliable and try to “glue” the pieces of dough together with some water if that helps.