Ingredients

• 1  2- to 2-1/4-pound deli-roasted chicken
• 1  tablespoon olive oil
• 1  medium onion, cut into 1/4-inch-thick slices
• 1/3  cup cider vinegar or white wine vinegar
• 1/2  cup tomato sauce
• 3  to 4 tablespoons seeded and finely chopped fresh red and/or green hot chili peppers
• 2  tablespoons snipped fresh thyme
• 2  tablespoons molasses
• 2  tablespoons water
• 1/2  teaspoon salt
• 4  sandwich buns, split
•   Bread-and-butter pickle slices

Directions

1. Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds.

2. In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more.

3. Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches.