Test Kitchen: Smoked Chicken and Cranberry Croissant

Name: Test Kitchen: Smoked Chicken and Cranberry Croissant
Ingredients: 5 oz.-package dried cranberries; 1/2 cup Delightful Palate’s Stone Fruit Nectar dressing; 5 bone-in chicken thighs; 2 tbsp. hickory chips; salt; pepper; Special equipment: stovetop smoker (Note: if using a standard smoker, adjust amount of hickory chips as well as cooking method.); 4–6 croissants (You may purchase these or use this recipe for homemade croissants tested in the Country Roads kitchen.); 1 wedge brie, thinly sliced; 4 oz. arugula (optional: tossed in lemon oil)

countryroadsmagazine.com

January 2016. A symphony in a sandwich.

Keywords

Lucie Monk Carter
January 2016
food stuffs
Louisiana cuisine
international
recipes
meat
testkitchen
entrées

View full recipe on countryroadsmagazine.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at countryroadsmagazine.com.

Share this recipe:

Cooking tools:

Stovetop smoker
Instant-read thermometer
Saucepan
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Spoon
Fork
Plate

Ingredients

5 oz.-package dried cranberries
1/2 cup Delightful Palate’s Stone Fruit Nectar dressing
5 bone-in chicken thighs
2 tbsp. hickory chips
salt
pepper
Special equipment: stovetop smoker (Note: if using a standard smoker, adjust amount of hickory chips as well as cooking method.)
4–6 croissants (You may purchase these or use this recipe for homemade croissants tested in the Country Roads kitchen.)
1 wedge brie, thinly sliced
4 oz. arugula (optional: tossed in lemon oil)