Chimichurri Pulled Chicken

A Pressed for Vine favourite! Bold, bright, and endlessly versatile.

Tender slow-braised chicken thighs infused with our Chimichurri & Persian Lime olive oils, finished with a drizzle of Hot Honey White Balsamic. Serve in tacos, bowls, or over fresh greens for a meal that's as easy as it is impressive.

Servings: 4  |  Prep Time: 40 minutes  |  Cook Time: 2 hours

Ingredients

  • 8 chicken thighs, brined
  • 3 tbsp Pressed for Vine Chimichurri Olive Oil
  • 2 tbsp Pressed for Vine Persian Lime Olive Oil
  • 1–2 cloves garlic, minced
  • ¼ cup white wine
  • 1 tsp chicken bouillon
  • Salt & pepper to taste
  • Pressed for Vine Hot Honey White Balsamic, to finish

Instructions

  1. Preheat oven to 275°F. In a Dutch oven, sear brined chicken thighs in Chimichurri & Persian Lime olive oil until golden. Set aside.
  2. Add minced garlic, white wine, and bouillon to deglaze the pan, scraping up all the golden bits.
  3. Return chicken to the Dutch oven, cover, and bake at 275°F for 2 hours until tender and easily shredded.
  4. Shred the chicken and let it rest uncovered for 10–15 minutes to allow the sauce to reduce and absorb.
  5. Finish with a generous drizzle of Hot Honey White Balsamic.
  6. Serve in tacos, bowls, or over fresh greens.

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