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1
Preheat oven to 375 degrees. Clean chicken and remove giblets. Pat dry and place in a large baking dish.
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2
Combine all spices in a small bowl. Coat the chicken in the Creole spice mixture. Make sure to get it under the skin. Slather the chicken in 2 tbsp of olive oil, rubbing the spices into the chicken. Add broth and white wine to bottom of baking dish. Cover with foil and roast for 1 hour. Remove foil and continue cooking for 30 minutes, basting with liquid every 5 minutes.
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3
Remove chicken from oven and transfer to a cutting board. Recover with foil and let sit for 20 minutes. Carve chicken breast into thin slices, for sandwiches. Cover and set aside.
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4
Pour the pan liquid into a small pan to boil for an au jus as the chicken rests. Let simmer for 7-10 minutes. Strain and put in a serving dish. Set aside until sandwiches are ready.
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5
For the slaw: Using a mandolin, shred Brussels sprouts, green and purple cabbage into a large bowl. In a small bowl, whisk together sugar, vinegar, 3 tbsp olive oil, Dijon, and lemon juice. Pour over the slaw and toss to combine everything. Add the cilantro, salt and pepper last, tossing to coat everything. Set aside.
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6
For the aioli: Roast the poblano and garlic cloves in the oven at 375 degrees for 30 minutes. Turn the poblano over once. Remove both to cool a bit. Remove stem from the poblano and place in food processor. Squeeze garlic out of paper into the food processor. Pulse to combine. Add egg yolks and pulse to combine. Add a couple of drops of olive oil, pulsing to combine. Now turn on the food processor and stream in the olive and canola oil very, very slowly. Add salt. Transfer to a jar so the aioli can be served, and leftovers saved in the fridge.
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7
For the bread: Melt butter and garlic together. Brush onto both sides of each slice of bread. Place bread in warm oven for 3-5 minutes.
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8
Assemble sandwiches: Slather the poblano aioli on both pieces of bread. Load on some chicken and slaw. Serve with a dipping bowl of au jus. Enjoy!
