Dried Fruit Chicken Thigh Sandwich Recipe

Prepare and sear chicken

Pat the chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. In a large oven-safe heavy pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the thighs skin-side down and sear 4–5 minutes until deep golden brown. Flip and sear the other side 2 minutes. Remove chicken to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced yellow onion to the pot and cook, stirring occasionally, until translucent and beginning to brown, 6–8 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant.

Deglaze and combine fruits

Add 1 tablespoon white wine (or 1 tablespoon chicken stock if not using wine) to deglaze the pot, scraping up browned bits. Stir in the dried apricots, dried plums, and raisins, the brown sugar, and 1 tablespoon apple cider vinegar. Return the chicken thighs to the pot, nestling them skin-side up among the fruit and onions. Add the thyme sprigs and bay leaf.

Slow cook

Pour in 2 cups low-sodium chicken stock until it comes about halfway up the sides of the thighs (do not fully submerge; skin should remain partly exposed to keep texture). Bring to a gentle simmer, then cover and transfer to a preheated oven at 300°F (150°C). Cook 1.5 to 2 hours until thighs are very tender and internal temperature reaches 175–185°F and fruits are plump and sauce is slightly reduced. Alternatively, cook on low in a slow cooker for 4–5 hours.

Finish the sauce

Remove the pot from the oven. Transfer the thighs to a cutting board and tent with foil to rest 10 minutes. Skim off excess fat from the surface of the braising liquid. Discard thyme sprigs and bay leaf. Optionally, place the pot over medium heat and reduce the braising liquid 5–8 minutes to thicken slightly. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper as needed.

Shred or slice chicken

When cool enough to handle, remove skin (if left on) and shred the dark meat with two forks or slice thighs into thick pieces. Mix the shredded/sliced chicken with a few tablespoons of the reduced braising sauce and chopped softened plums/apricots/raisins from the pot so the fruit is distributed evenly among the meat.

In a small bowl, whisk together 3 tablespoons mayonnaise, grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until smooth. Taste and adjust lemon or salt. Refrigerate until assembly.

Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Bring to a simmer just until sugar and salt dissolve, then pour the hot brine over the onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before using. Onions will keep refrigerated up to 2 weeks.

If desired, lightly butter the cut faces of the challah and toast them in a skillet or under a broiler until golden, about 1–2 minutes per side. Warm the braised chicken a little in its sauce if it has cooled.

Spread about 1 tablespoon garlic aioli on the bottom half of each toasted challah piece. Pile 3/4 cup mixed salad greens on top of the aioli. Top the greens with 3/4 cup of the shredded or sliced dried-fruit chicken mixture (roughly one thigh worth per sandwich, depending on size). Spoon a little of the reduced braising sauce and fruit over the chicken (about 1 tablespoon) to add moisture and flavor, but avoid making the bread soggy.

Add 2–3 tablespoons pickled onions per sandwich on top of the chicken. Spread a thin layer (about 1 tsp) of aioli on the top challah, then close the sandwich. Press gently, slice in half if desired, and serve immediately.

Leftover braised chicken and sauce can be refrigerated up to 3 days; reheat gently in a saucepan and add a splash of stock to loosen if thickened.