Food & Wine Pairing

BBQ Chicken Flatbread

Serves 6 as Appetizer

INGREDIENTS

Flatbread:
* 2t Yeast
* 3/4C Water, warm approximately 90 degrees
* 3C All Purpose Flour
* 1T Salt
* 4T Butter, unsalted Softened

BBQ Sauce:
* 2 yellow onions diced
* 3T Extra Virgin Olive Oil
* 1 Garlic clove, minced
* 1/2C Brown Sugar
* 1/2C Hoison sauce
* 8 oz diced tomatoes
* 2T Dijon Mustard
* 2T Rice Wine vinegar
* 2T Black Pepper
* 2T Salt
* Water as needed

Chicken:
* 4 Chicken thighs, boneless/ skinless
* 3T Canola Oil
* 1 Garlic Clove
* 1t Chinese 5 spice
* 1T Salt
* 1t Black pepper
* 2T Rice Wine Vinegar
* 1/2C Water or as needed depending on chicken size

PREPARATION

Chicken:
In a medium bowl, rub the chicken with canola oil, garlic clove, Chinese 5 spice, salt and pepper. Over low heat, sauté the chicken for about 4 min. on each side Add the vinegar and water and bring to a boil. Cover and reduce heat to low and cook for 15-20 minutes. Once fully cooked, remove chicken to a plate and throw away liquid. Carefully shred the meat and cool.

Once the meat is fully chilled, mix the shredded chicken with some BBQ sauce and season to taste. This step can be prepared 2 days in advance. See Flatbread for next Assembling/Baking steps.

Flatbread:
Bloom the yeast in warm water until fully dissolved. In a mixer with a dough hook attachment, combine the flour, salt butter and yeast/water mixture. Mix until fully incorporated and smooth.  Adjust flour/water as needed if dough appears too wet and/or too dry. Cover in a stainless bowl with Saran Wrap for at least 1 hour in a warm area.  This dough can be prepared 1 day in advance and kept in the refrigerator. Once ready to roll, lightly flour work space and roll dough approximately 1/8” in thickness. Lightly fork the dough to prevent bubbles. Top with BBQ Sauce and Chicken- recipes to follow- and bake at 350 degrees for 20-25 minutes.

Optional Garnishes: Grated Cheddar Cheese, Sour Cream, Sliced Chives

BBQ Sauce:
In a medium size saucepan add the onions, garlic and olive oil over medium heat, stirring gently with a spatula. Once the onions begin to brown, cover the pot and lower the heat for approximately 10 minutes. Remove the lid and the onions and garlic should be translucent.  Stir in all remaining ingredients and bring to a simmer for 5 minutes, stirring carefully to prevent scorching. Turn off the heat and carefully add the onion mixture to a blender.  Blend until smooth. Depending on the final product, water can be added to adjust thickness or if sauce appears to be too thin, place mixture back to pot and slowly simmer until the sauce starts to thicken. Cool Sauce completely prior to assembling the flatbread.


Pairing Recommendations - Red Blend

Pairing Recommendation

2014 Paraduxx Napa Valley Red Wine Rector Creek Vineyard
In Stock
New Release
Add To Cart
$80.00
/ 750ml
2015 Paraduxx Proprietary Napa Valley Red Wine
In Stock
NEW RELEASE
Add To Cart
$50.00
/ 750ml
Add To Cart
$600.00
/ Case of 12