I had more than enough dough leftover from making flat bread – it is actually a toss up whether it was the flat bread or this stromboli that got me to making a batch of dough in the first place – and I did a little surfing around on da Google and found a very nice looking authentic sauce recipe.
•1 tbsp minced onion
•1 tbsp dried shallots
•Hearts and leaves from 2 bunches of celery
•1/4 cup minced fresh parsley
•1 small bay leaf
•Pinch of thyme
•1/3 cup white vermouth – or 1/2 cup dry white wine
•2 cups chicken stock
•3 boneless, skinless chicken breasts
Anchor Bar Style Wing Sauce:
•1/2 cup Earl’s (or other) hot sauce
•8 tbsp (1 stick) unsalted butter or margarine
•1-1/2 tbsp white vinegar
•1/4 tsp Cayenne
•1/8 tsp garlic powder
•1/2 tsp Worcestershire sauce
•Salt to taste
Poaching the Chicken:
Add the onion, shallots, celery, parsley, bay leaf and thyme in a pot along with the white vermouth and the chicken stock and give it all a good stir.
Add the chicken breasts, and enough water to cover them, if needed, and bring just to a boil.
Remove the chicken from the stock and shred or dice it. You might want to let the shredded chicken sit in a colander or sieve set over a bowl to capture any of the excess poaching liquid. Ermmm, you might also then want to strain and save that poaching liquid – it will be a lovely chicken stock.
Making the Wing Sauce:
Place the butter in a small sauce pan with your hot sauce of choice (apparently, Frank’s is the traditional sauce used at the Anchor Bar, tho’ a lot of folk seem to prefer Crystal – I will stick with Earl’s), the vinegar, Cayenne, garlic powder, Worcestershire sauce, and salt to taste.
Remove from the heat, your sauce is ready – I gave mine a good whisking to make sure that everything was nicely blended.
Putting it All Together:
Add 1/2 cup of the cooled wing sauce with the shredded chicken in a bowl and toss to combine well. Set aside to rest while you get your dough together.
Arrange the chicken mixture down the center of the dough.
Note: the nice folk at Pillsbury® called for topping the chicken mixture with about 1/3 cup crumbled blue cheese, which I did, but thought it was just too much with the blue cheese dressing as a dip/topping sauce – and I love blue cheese. More better, I think, to leave the cheese out, or, mebbe add a nice provolone.
Cheese or no, fold the short sides of the dough up over the chicken – it should come up and over by about 1 inch – then fold the long sides up and over to cover.
Dab a little water under the top edge of the dough to seal it.
Heat oven to 350°.
Transfer the stromboli to a baking sheet that you’ve lightly greased or lined with parchment paper – I opted to use my cast iron pizza ‘stone’ – cover with a clean kitchen towel, and let rest for 30 minutes.
Bake for 20 minutes, until the dough is a bit crusty and sounds hollow when lightly rapped.