Directions
- 1Soak apple wood chips in water for half an hour.
- 2Smoke the chicken portions, using indirect heat, until the color changes.
- 3Render the chopped chorizo in the Dutch Oven with some rapeseed oil.
- 4Add the carrots, celery, onion and the chestnut mushrooms, seasoning with salt and pepper.
- 5Sweat the vegetables down over a medium heat for a few minutes.
- 6Add the smoked chicken, tarragon, wine, and some seasoning.
- 7Cook over a medium heat for 20-30 minutes until the chicken is cooked through.
- 8Lift out chicken and keep somewhere warm.
- 9Add crème fraîche to the sauce; stirring until it thickens.
- 10Garnish with a few sprigs of tarragon before serving.
Ingredients
- chicken portions
- white wine
- tarragon
- apple wood chips
- chorizo
- rapeseed oil
- carrots
- celery
- onion
- chestnut mushrooms
- creme fraiche
- salt
- pepper
Equipment
GBS Dutch OvenBBQsmoker box (optional)temperature probe
Tips
- If desired, single cream can be substituted for crème fraîche.
- A whole bottle of white wine(approximately 650 ml) is used in the recipe.
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