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Smoked Chicken in a Smoked Poblano Cream Sauce


4 chicken cutlets, smoked and diced 1""x1""
1 poblano chile, hot-smoked, seeded and diced
1 Tablespoon garlic, chopped fine
1/4 onion, diced fine
1 cup white wine 6 scallions, sliced
6 sun-dried tomatoes, sliced
1 pint heavy cream
Dash Tabasco
Dash Worcestershire Sauce To Taste
Salt To taste pepper


Cure chicken for 1 hour in a sugar and salt mix. Rinse lightly.
Hot-smoke 10 minutes with hickory wood
Reduce wine with poblano, garlic and onion by 1/2. Add cream and sun-dried tomatoes, simmer for 5 minutes. Add chicken, simmer until chicken is firm. Add scallions and season.
Serve over your favorite pasta.
Yield: 2 servings