Recipe for Smoked Chicken

seemore · January 07, 2009, 04:26:14 PM

Good evening, all! This is a recipe that Mr. and I have used with some of the chicken we smoked using Hot Smokin' Gal's recipe for smoked chops (see Time Tested Recipes). It is very good, and relatively easy to prepare. We found the recipe in an issue of Food & Wine magazine:

Pasta Shells with Artichoke Cream and Smoked Chicken

One 8 oz jar oil-packed artichoke bottoms, drained - NO Marinated artichokes, please
Salt & freshly ground pepper
2 C heavy cream
1 T fresh lemon juice
1/2 pound medium pasta shells
3/4 pound skinless smoked chicken breasts, cut into 1 1/2 by 1/3 strips
20 cherry tomatoes, quartered
2 T finely chopped chives

In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and puree. Add the lemon juice and season with salt and pepper.
In a large saucepan of boiling water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper.
Transfer to bowls and serve.

Serves 4

I hope if you try it that you enjoy it as much as we do!

Mrs.

deb415611 · January 07, 2009, 04:30:26 PM

Mrs. S,

That looks awesome. I have some frozen artichoke hearts that need a purpose and this recipe might be it.

Deb

pensrock · January 07, 2009, 05:21:53 PM

Mrs. Seemore,
That sounds great. I have never eaten artichoke hearts but I'm sure I can think of something to substute if I can't find them. Maybe cauliflower?
pens

deb415611 · January 07, 2009, 05:33:05 PM

Pens,

The recipe actually calls for artichoke bottoms. I was going to sub the artichoke hearts only because I had them. Most grocery stores will have the artichoke bottoms.

Deb

pensrock · January 07, 2009, 05:54:28 PM

Thanks, I never heard of artichoke bottoms, but I'll look for them.

Smoking Duck · January 07, 2009, 06:02:41 PM

Mrs.

That looks great. I've already transferred it to my super-duper top secret book of recipes (no one is allowed to see this book; I gotta keep the wife around and this is how I do it).

I think I'll keep the tomatoes out as I'm not big on raw tomatoes but everything else looks great! Thanks for sharing.

SD

Caneyscud · January 08, 2009, 08:50:28 AM

Quote from: pensrock on January 07, 2009, 05:54:28 PM
Thanks, I never heard of artichoke bottoms, but I'll look for them.

Choke bottoms are great things. The best part of the choke without the work. Slice some up and scramble with some eggs, olive oil, garlic, and feta - good eats!

Caneyscud · January 08, 2009, 08:56:05 AM

Quote from: deb415611 on January 07, 2009, 04:30:26 PM
Mrs. S,

That looks awesome. I have some frozen artichoke hearts that need a purpose and this recipe might be it.

Deb

Frozen artichoke hearts really shine in hot artichoke dip!

seemore · January 08, 2009, 02:38:56 PM

Pens, I love artichokes, but if you're leary, try it with cauliflower and let me know. Maybe use the heavy cream and put a little fresh grated parmesan cheese and fresh ground black pepper in it?
Deb - I think I used artichoke hearts once, because I picked up the wrong item at the store - imagine that! - and they were just fine.
Caney, I'm with you: Mr and I LOVE artichoke dip - spicy, mild....

pensrock · January 08, 2009, 03:36:34 PM

seemore,
I've never eaten artichokes, but if I can find them I'll surely try them at least once. :)
thanks

Smoking Duck · January 08, 2009, 04:28:15 PM

When I was a kid, Mom used to make whole artichokes.....man were they good with butter and lots of salt. Haven't had them since I was a kid and I don't really see them much anymore in the grocery store now that I think about it. I gotta do them sometime soon.

seemore · January 08, 2009, 05:46:05 PM

Where I live in Iowa, I have only found them in the jar.
I remember going to an Italian restauran in Chicago many years ago where we FEASTED on a whole artichoke smothered in garlic, parmesan cheese, and olive oil.
It was unbelieveable!

seemore · January 08, 2009, 05:48:21 PM

Pens, when you try artichokes and you find that you like them, they are really good in dips.
If you like spinach, you can find several recipes for a spinach-artichoke dip.
I have one that a friend of mine gave me that does not have spinach in it, but has parmesan and artichokes.
Either one is really good.

Smoking Duck · January 08, 2009, 06:20:36 PM

Quote from: seemore on January 08, 2009, 05:46:05 PM
Where I live in Iowa, I have only found them in the jar.
I remember going to an Italian restauran in Chicago many years ago where we FEASTED on a whole artichoke smothered in garlic, parmesan cheese, and olive oil.
It was unbelieveable!

Now that's what I'm talking about! We used to get them when we visited my grandparents in Brooklyn and Mom was able to get them in Pittsburgh but I haven't seen them around much here. Maybe I haven't been looking hard enough.

I love spinach-artichoke dip....been searching for a good one..just ain't found one yet that makes me say, "Okay, time to make this one." I will though.

SD

seemore · January 09, 2009, 06:00:13 PM

SD, look on Paula Deen's website. She has a pretty good spinach-artichoke dip.