Beer dough flatbread with beer-glazed chicken, beer caramelized onions and hot honey mustard
SAM THE COOKING GUY · ♥ 4.4K likes · 90.2K views · 17 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- butter
- olive oil
- 1 whole onion
Melt a little butter with olive oil in a warm pan, add the sliced onion and let it cook down on its own about 10 minutes until it starts to caramelize.
- mayo
- Dijon
- hot honey
- water
Mix mayo, Dijon, hot honey and a splash of water into a drizzle.
Hot honey mustard drizzle
- smoked beer-glazed chicken
Take the chicken apart: separate the thigh and wings, then cut the breast off along the breastbone.
Shred the breast into identifiable pieces, not mince, discarding the skin.
- 2 tbsp leftover glaze
Mix the chicken with a little more Dijon and a couple tablespoons of the leftover glaze.
- brown sugar
- 2 tbsp beer
Add brown sugar and a couple tablespoons of beer to the onions and return them to the heat until very tender.
Brown sugar and beer into the onions
- all purpose flour
- baking powder
- beer
Mix all purpose flour with baking powder, add beer slowly and stir to a soft dough.
Cut the ball in two (it makes two flatbreads) and roll one out into an oval on a little more flour.
- cornmeal
Set it on a surface scattered with cornmeal and brush lightly with olive oil.
- gruyere
- mozzarella
Spread with the onions, then the chicken without full coverage, then gruyere and mozzarella.
Topping with onions, chicken and two cheeses
- cilantro
Finish with the hot honey mustard drizzle and cilantro; cut.
Drizzle, cilantro and tasting