Beer-Braised Chicken Sandwich
Rowdy Hall, East Hampton
1 lb chicken thighs
1/2 lb chicken breast
12 oz pale ale of your choosing
1/4 cup honey
1/2 cup whole garlic cloves
2 oz fresh thyme
1/4 cup your favorite barbecue sauce
1 red onion
Preheat the oven to 350 degrees. Place chicken in a deep roasting pan and season with salt and pepper. Mix ingredients through barbecue sauce in a bowl, pour over the seasoned chicken. Cover with foil and bake for 1 hour or more, until the chicken begins to pull from the bone.
While the chicken cooks, slice the onion thinly and mix the sugar into vinegar until dissolved. Combine and let sit for the hour.
Toss garlic with oil, salt and pepper and lay on a sheet tray. Add this to the oven for 10–15 minutes, until garlic is golden brown and soft. Let garlic cool, then chop to a very fine mince and fold into the mayonnaise.
Remove chicken, then discard fresh thyme. Reduce the cooking liquids by half in a stainless steel pot as the chicken cools. Shred chicken and pour the finished glaze over the meat.
Spread an even layer of the garlic mayonnaise on the insides of the rolls. Add the chicken, top with arugula and pickled red onions.