"Pulled" Chicken Sandwiches

This is truly a cheater's meal, but the whole family ate it up!

For chicken:

1 tbsp olive oil
4-6 skinless chicken thighs (I think that bone-in make for a nicer braise but they are hard to find; boneless should work just fine as well.)
1 large onion, thinly sliced
2 cloves garlic, minced
1 tbsp apple cider vinegar.
1/3 cup barbecue sauce
1/4 cup water
hot sauce (to taste)

In a dutch over, brown chicken thighs over medium-high heat (approx 3 minutes per side). This will take 2 or 3 batches -- don't crowd the chicken!

When browned, remove the thighs to a bowl.

Saute onion until softened. Add garlic and stir for 60 seconds. Deglaze pan with vinegar.

Return chicken to the pan with barbecue sauce and water. Bring to a simmer.

Braise at 300F for 2-3 hours, until chicken has fallen apart. Remove bones (if necessary).

If mixture seems too liquid, you can reduce it briefly on the stovetop over medium-low heat.

Serve on kaiser rolls with quick coleslaw (shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar and grainy mustard).