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Smoked Chicken Wontons with Amish Blue Cheese and Caramilized Onions


5 - 8 ounce chicken breasts
 8 ounces Amish blue cheese, crumbled
1 Tablespoon garlic, minced
1 Tablespoon shallot, minced
1 Tablespoon thyme, chopped
Kosher salt and black pepper
36 - 4" wonton skins
1/2 cup olive oil
4 Tablespoons brown sugar
1 Tablespoon cracked black pepper
1 Tablespoon kosher salt
Caramelized Onions:
2 Tablespoons clarified butter
2 cups red onion, thinly sliced
1/2 cup balsamic vinegar
1/2 cup red wine
1/4 cup sugar
Kosher salt and black pepper
 Roast Garlic Broth:
1 1/2 cup rich roasted chicken stock
1/2 cup red wine
2 Tablespoons roast garlic puree
2 Tablespoons shallot, minced
1/2 Tablespoon thyme, chopped
Kosher salt and black pepper


Trim chicken breasts and marinate overnight. Smoke-cook for two hours at 225°F in smoker oven with hickory wood. Let cool. Thinly slice and reserve one breast for garnish. 
In mixing bowl add chicken, blue cheese, garlic, shallots, and thyme. Season with kosher salt and pepper. Lay out 12 wonton skins, brush edges with water. Place about 2 1/2 Tbs. filling in each, place another wonton skin over, press edges to seal, pressing out all air, reserve.
Caramelized Onions:
Sauté onions in butter over medium heat 20 minutes until lightly browned. Add rest of ingredients and simmer 30 minutes until all liquid is absorbed. Reserve warm.
Roasted Garlic Broth:
Place all ingredients in saucepan, reduce by half. Strain into clean saucepan, adjust seasoning and reserve warm.
To Assemble:
Deep fry wontons in 350F oil, 2 - 3 minutes until browned, drain on paper towels. Place about 1/4 cup caramelized onions in center of large soup bowl, pour 1/4 cup broth around.
Arrange three wontons around onions, garnish with reserved chicken, crumbled blue cheese and thyme sprigs. Yield: 4 servings