4 chicken cutlets, smoked and diced 1"x1"
1 poblano chile, hot-smoked, seeded and diced
1 Tbs. garlic, chopped fine
1/4 onion, diced fine
1 c. white wine
6 scallions, sliced
6 sun-dried tomatoes, sliced
1 pt. 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 over light 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
|