Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
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4 pk 200g Poachers smoked chicken thigh
80ml extra virgin olive oil
1 brown onion, roughly chopped
2 cloves garlic – crushed
1 red capsicum – pith and seeds removed and thinly sliced
3 tsp sweet paprika
1 cup dry sherry
1 can diced tomatoes
2 tbs tomato paste
¾ cup green olives
Large handful of chopped flat-leaf parsley
1 lemon, for squeezing
Cut each smoked chicken thigh into 3 or 4 pieces. Heat olive oil in a pan and fry for 3-4 minutes on each side to brown. Set aside when done. Add the onion, garlic, capsicum, and paprika and fry till soft. Add the dry sherry, and cook for a couple of minutes to remove the alcohol. Add the tomatoes and tomato paste, heat for 2 minutes and return the chicken to the pan. Cook uncovered for 15 minutes – as the smoked chicken thigh is already cooked you are only warming it through and letting the sauce thicken. If the sauce gets too thick add a little water. Finally, check the seasoning, sprinkle with parsley and squeeze the lemon juice over the top.
Serve with fresh bread and salad.
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