Preheat oven to 220°C. Pour the water in a large saucepan and bring to a boil over high heat. Add the KÜHNE Smoked Pepper BBQ Sauce and half of the KÜHNE white wine vinegar. Once the stock is boiling, add the chicken thighs fully submerged in the sauce and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. In a large bowl combine the shredded cabbage and carrots, set aside.
Pour the KÜHNE Yoghurt Dressing and the brine of KÜHNE Whiskey Cornichons over the shredded cabbage and carrots. Taste and season with more salt, pepper, sugar or dressing.
Halve the brioche buns and pop into the oven for the last 4-5 mins of cooking time. Once the chicken is cooked and removed from the pan, boil the remaining liquid vigorously on high heat until reduced to a thick sauce, approx. 4 mins.
Use two forks to shred the chicken as finely as you can. Return the shredded chicken to the pan with the reduced BBQ sauce mixture. Fill the brioche buns with the BBQ pulled chicken, top with coleslaw and our new KÜHNE Whiskey Cornichons (half-cut).