Prep Time: 20 minutes
Cook Time: 4 hours
5 chicken breasts
1 cup low sodium chicken bone broth
1 small onion, diced
2 medium onions, sliced
1 cup bourbon, separated into two ½ cup portions
1 tsp Worcestershire sauce
2 garlic cloves crushed, separated into 2 portions
1 bay leaf
6 sprigs of fresh thyme, separated into 3 sprigs
1 french bread baguette, sliced
1/2 lb sliced swiss cheese
1 Tbsp salted butter
1/2 cup mayo
1 tsp of fresh lemon
Salt and pepper to taste
In a crockpot add the chicken breasts, chicken bone broth, all of the small diced onion, 1/2 cup bourbon, Worcestershire sauce, garlic, bay leaf, thyme, salt and pepper. Cook on high for 3 hours.
In the meantime, it’s time to brown the onions. Add butter to a medium fry pan. Next, add sliced onions, sprinkle with salt and keep on medium-low heat. Stir the onions every 2-3 minutes until golden brown. This will take about 15-20 minutes. Once you have golden brown caramelized amazingness in your pan, add the remaining 1/2 cup bourbon and stir for 1-2 minutes. Set aside.
In a separate bowl, mix together the mayo, lemon, 1 crushed garlic, leaves from the three thyme sprigs, salt and pepper to taste. Set in the fridge while you prepare the rest of the ingredients.
Once the chicken is done, remove the thyme stems and bay leaf. Shred chicken with 2 forks.
Cut the French bread into 1/2 inch slices and lightly toast. Top the bread with the garlic aioli, shredded chicken and then a slice of swiss. Put it under the broiler for 1 minute to melt the cheese and then top with caramelized onions. Top with another slice of French Bread and watch the crowd go wild!
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