Pulled barbecue chicken

Perfect topper for a sandwich, jacket potato, pasta. In fact, any carb. Yum.

• 2 tsp garlic oil
• 4 boneless skinless chicken thighs
• 1 onion, sliced finely
• 3 heaped tbsp barbecue sauce
• 1 tbsp brown sugar
• 1 heaped tbsp tomato puree
• 2 tbsp red wine vinegar
• 1 heaped tsp dijon mustard
• Salt and black pepper

1. Heat the oil in a saucepan over medium-high heat
2. Brown the whole chicken thighs in the pan on both sides, then remove to a plate
3. Turn the heat down, add the sliced onion and cook, stirring, until translucent
4. Add the rest of the ingredients, plus about 60ml water, stir together and bring to a bubble
5. Add the chicken back to the pan, stir together, stick the lid on and cook on a low heat for 30 mins
6. When the time is up, remove the chicken from the pan and shred with a fork. Then pop it back in and stir to coat in the sticky sweet-savoury sauce