Tuscan Chicken with a twist
Super delicious Tuscan chicken for a large party. You can easily adjust the recipe for less people, just keep the same ratio of ingredients, or just cook all of it anyway, as it freezes well and it is an easy weekday dinner.
Equipment
- Pro Q Bullet Smoker
Ingredients
- 12 pieces chicken breast
- 2 large onions choped
- olive oil for frying
- 3 pieces redbell peppers sliced
- 3 tbsp smoked, spicy paprika
- 2 gloves garlic finely chopped
- 150 g - 5 oz tomato paste
- 350 g - 10 oz sun-dried tomatoes diced
- 250 ml - 8 fl oz ml fortified wine vermouth
- 1 L - 4 cups chicken broth
- 1 L - 4 cups heavy cream
- ½ tbsp oregano
- 1 tbsp fresh thyme
- 250 g - 9 oz grated parmesan
- 200 g - 7 oz baby spinach
Brine
- 1 L - 4 cups of water
- 2 tbsp rock salt for brine
Instructions
Chicken
- Brine your chicken and leave it for an hour
- Fire up the smoker at 150° C-300° F
- Dry the chicken with a paper towel
- Barbecue the chicken in the smoker
- Add a chunk of applewood for a nice smoke flavour
- Take out the chicken once it reaches core temperature at 65-66° C so to cook and finish off in the sauce
Sauce
- Fry the chopped onions in extra virgin olive oil until translucence
- Add the sliced red bell peppers
- Once humidity is at a good level create a hole in the middle and add the smoked spicy paprika
- Add the garlic and fry for 30 seconds
- Add the tomato paste
- Add the sliced sun-dried tomatoes
- Add the fortified wine and let the alcohol evaporate
- Add the chicken broth and bring it to simmer
- Add the heavy cream and let it cook for 30-35 minutes until the sauce starts thicking
- Add the oregano, thyme and freshly ground pepper
- Add the parmesan
- Once the parmesan is melted, add the baby spinach
- Add the chicken breast and let it cook for 10 min
- Ready to serve
Video
Notes
Pull it out of the freezer in the morning and in the evening, dinner is ready in 10 minutes.This is one of our favorite comfort food recipes and we cook it all the time.