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Pulled chicken buns
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800g pack essential Waitrose Chicken Thighs
1 large onion, sliced
250g pack Waitrose Garlic Butter Filled Dough Balls
1 clove garlic, crushed
1 tbsp finely chopped thyme
1½ tbsp finely chopped dill
Large capers or caperberries, to garnish
1. Preheat the oven to 180°C, gas mark 4. Place the chicken thighs, skin-side up, in a small roasting tin. Tuck the onion slices around them and dot with 25g of the butter. Season lightly and bake for 1 hour until the chicken is very tender and cooked through (with no pink meat and any juices run clear). Transfer the chicken to a board and skim the fat off the pan juices, discarding the onions. As soon as the chicken is cool enough to handle, discard the skin and bones. Finely shred the chicken using a couple of forks and place in a bowl.
2. Halve the dough balls horizontally and place on a baking parchment lined baking sheet. Bake for 5 minutes. Melt the remaining butter and add to the chicken with 2 tbsp of the pan juices, the garlic, thyme, dill and some black pepper. Spoon the chicken onto the dough balls and chill until ready to reheat.
3. To serve, preheat the oven to 180°C, gas mark 4. Bake the chicken buns for 10-12 minutes until piping hot. Transfer to a platter or board and garnish the top of each with a caper or caperberry.
Typical values per serving:
This recipe was first published in November 2017.