I was wandering through Whole Foods the other day and I stumbled upon this shallot:
For those of you who may not be familiar with shallots, know that the are usually very small. Until I found this beauty, I’d never seen one longer than two inches. This honker was a little over 5 inches long and almost 4 inches long at its largest point. This shallot was in a pile with lots of its equally portly friends! This is a very happy organic shallot that I happily caramelized and ate on a lavash.
Lavash is a flat bread popular in the Middle East. I got this particular lavash at Whole Foods. They come in bags of four and each lavash is considered a loaf. I don’t remember the brand, but it was delicious. Before using it as a pizza crust, I ate it for breakfast with cream cheese and lox. I struggled not to rub that breakfast all over my body.
This pizza is naked because I chose to omit the red sauce. I made this dish for my mom, who is allergic to tomatoes. I added some red cooking wine to the shallots instead the results were delicious. It didn’t need no stinking tomatoes.
2 loaves of lavash (if you’re serving two people)
One honkin’ shallot or 4-5 small, less impressive, but still delicious shallots
2 tablespoons of EVOO
2 cloves of garlic, thinly sliced
1/4 cup of red cooking wine (or any red wine)
6 chicken tenders (we used frozen, but they can be fresh)
Salt to taste
1. Season the chicken with salt on both sides. In a heavy bottomed skillet, cook the chicken tenders until they are almost done. About 6 minutes or so. Remove from pan and set aside. Slice them into chunks.
2. Add the roughly chopped shallot and thinly slice the garlic to the hot pan with the chicken drippings. DO NOT WASH THE PAN FIRST! You want to reserve all the chicken drippings because that’s, as Mr. Bourdain would say,”the good stuff.” Note: The two cloves of garlic is a suggestion. I went with more because I really like garlic. This recipe will not suffer if you are heavy-handed on the garlic.
3. Saute the onions and garlic for about 5 minutes moving the mixture constantly. You want to make sure you keep it moving or your garlic will burn and an angel will lose its wings.
4. When the onions start to brown and the garlic is also browned, add the 1/4 cup of red cooking wine. If you’re cooking on a gas range, remove the pan before adding the alcohol. If not, go all in without removing it. Keep stirring. Add your salt, taste and keep it moving. Be sure you coat all of your onions and shallots in the red cooking wine.
5. After about 5 minutes or so, your onions will start to turn even more brown like the color of caramel. (See what I did there?) Add your chunks of just under done chicken and any drippings back to the pan. Mix thoroughly and allow the chicken to finish cooking.
6. Your last step is to drizzle the lavash with EVOO and toss into a toast-r-oven over for about 2 minutes. It’s already cooked, you are just warming it and preparing it for the yummy toppings.
7. Remove lavash from oven and top with chicken and caramelized onion mixture. Cut in fours and enjoy!!