Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups sparkling dry hard cider
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1 cup dry Champagne or Prosecco
  • 1/2 cup light brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 24 mini brioche slider buns
  • 1 cup microgreens or baby arugula
  • 1/2 cup pickled red onions

Instructions:

  1. Season the chicken thighs aggressively with salt and pepper. Place them in a slow cooker or Dutch oven with the sparkling cider, garlic, and rosemary.
  2. Cover and cook on 'Low' for 6 hours. The chicken is ready when the meat effortlessly pulls away from the bone.
  3. While the chicken finishes, combine the Champagne, brown sugar, vinegar, and Dijon in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer for 12–15 minutes until the glaze coats the back of a spoon.
  4. Remove the chicken from the slow cooker, discard the bones and skin, and shred the meat. Toss the shredded chicken with half of the prepared Champagne glaze on a baking sheet.
  5. Broil the shredded chicken for 3–5 minutes until the edges are golden and crispy.
  6. Toast the brioche buns. Pile the glazed chicken onto the bottom buns, drizzle with the remaining reduction, and top with microgreens and pickled red onions before serving.