Chicken & Goat Cheese Flatbread

Honey Basil Ale Chicken & Goat Cheese Flatbread

Ingredient-specific beers get me going. Especially when the brewers take such care in selecting their ingredients. When I tried Bison Beer’s Organic Honey Basil Ale, I knew I had to cook with it. I’ve been hammering out the recipe for a couple months, but I have it fine-tuned for you guys. Crispy salted flatbread with honey basil ale-glazed chicken tenders, thinly sliced purple potatoes and lots of goat cheese make this a flatbread pizza of the gods.

Bison Honey Basil Ale Chicken Flatbread

Chicken & Goat Cheese Flatbread: scratches that fresh spring food itch.

Honey Basil Ale Chicken & Goat Cheese Flatbread
salted flatbread
6 oz tepid water
1 tsp yeast
2 cups AP flour
1 tsp table salt
coarse salt (for topping)

honey basil ale glazed chicken
½ lb chicken breast tenders
½ cup Bison Organic Honey Basil Ale
¼ cup honey
¼ cup Worcestershire sauce
2 cloves garlic, minced

a handful of fresh basil
4 baby purple potatoes, very thinly shaved
8 oz fresh chèvre
2 tbsp herbs de provence
zest from 2 lemons
olive oil

The Night Before
Spray a baking dish with cooking spray and lay out chicken breast tenders. Salt and pepper liberally. In a large bowl, whisk together the ale, honey, Worcestershire sauce and garlic. Pour over the chicken, cover and refrigerate for 4-8 hours.

A Couple Hours Before
Mix water and yeast in a large bowl. Let set for ten minutes. (It’s supposed to look a little funky.) Stir in flour and table salt. Mix until you have a ragged-looking dough.

Flour a work surface and turn the dough out onto it. Knead that shit for 5-10 minutes. It should still be a little sticky, but really stretchy.

Spray a glass bowl with cooking spray and place dough in the bowl. Cover loosely with plastic wrap and a damp kitchen towel. Set in a warm place for 1-2 hours. (You want it to have doubled in size.)

Flatbread Pizza & Beer

Pizza & Beer, destined for one another

When You’re Ready to Roll
Preheat oven to 425°. While the dough is rising, remove the chicken from the fridge, uncover and pop in the oven. Bake for 20 minutes. Flip. Bake for another 20 minutes. Remove to cool. When cool, slice the tenders into ¼”-thick chicken coins. Place back in the pan and toss to coat with the leftover marinade.

When the chicken is done, turn the oven to 475°. (If you have a pizza stone, put it in the oven to preheat.)

Punch the dough down and pull off half of it and place it back on your work surface. (Make sure the surface is not over-floured.) Using your hands, form it into your pizza dough by gently stretching it a little bit at a time. Place on a piece of parchment paper. Drizzle with olive oil. Generously grind coarse salt over the bread. (Repeat with the rest of the dough.)

Decorate your dough. Place a bunch of the chicken and potato coins on there, then the torn up basil leaves all over the crust. Dot the crust with little crumbles of the goat cheese. FInish off with lemon zest, a drizzle of  honey and a big ole drizzle of olive oil.

Lifting with the parchment paper, place in the oven and bake for 12-15 minutes, or until crust is crispy and golden brown. (If you aren’t using a pizza stone, slide it onto a baking sheet.) Repeat with other flatbread.

Remove and let cool for a couple of minutes. Cut into it and chow down. Serve with a chilled Bison Honey Basil Ale.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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