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Herby Chicken Breasts with Piperade

Created by ellie on March 31, 2024

28 ounces smoked chicken breasts (4)
1 tablespoon mushroom herb rub (included at bottom of recipe)
1 1/2 tablespoons wood chips (apple, cherry or alder wood chips are recommended)
Mushroom-Herb Rub
1/2 cup dried mushrooms (such as porcini or chanterelle)
2 teaspoons dried thyme
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sugar

Step 1: To make the pipérade: In a skillet over medium heat, heat the oil and then add the ham and cook, stirring occasionally for 3-5 minutes or until lightly browned. Stir in onions along with the salt and pepper and cook until softened (5-10 minutes). Stir in the bell pepper strips and season with salt. Turn heat down to medium low and cook, stirring often, for about 30 minutes or until peppers are tender.***This can be made several hours ahead and reheated over low heat.
Step 2: To smoke the chicken pat the chicken breasts dry with paper towels . Massage the herb rub into both sides of the chicken. Set up smoker using wood chips and smoke the chicken until it registers 170 degrees -- taking about 20-30 minutes.
Step 3: Reheat the pipérade if necessary and serve chicken in the pipérade.
Step 4: To make the mushroom herb rub: grind all the rub ingredients (dried mushrooms - sugar) in an electric spice mill.