Test Kitchen: Smoked Chicken and Cranberry Croissant

A symphony in a sandwich

by

My friend Dorian had a recent blind date go sour when getting-to-know-you broached the topic of favorite cuisine.

“I think mine’s Korean,” said Dorian, citing a few favorite dishes and his travels there. “What about you?”

“Sandwiches” was her blunt response.

Dorian claims he ran screaming at this point, and I can’t blame him. I love ingredients crushed between bread more than most, but it’s those variables that lend the particular sandwich its divinity. You can’t settle for just any old sandwich.

And this month, I didn’t. When an afternoon permits, I like to orchestrate a full symphony of flavors. With holiday feasting and winter chill on the brain, I brought into being homemade so-flaky croissants, hickory-smoked chicken thighs, dried cranberries simmered down sweetly with stone fruit nectar dressing, slivers of brie, and arugula tossed in Meyer lemon oil. One by one, I tucked the ingredients into the croissant’s buttery pocket, snapped the requisite pictures, then dispensed with two days’ work in much less time than that.  

Smoked Chicken and Cranberry Croissant

Yield: 4–6 sandwiches, with leftover croissants for all to enjoy

Ingredients:

For the cranberry spread:

  • 5 oz.-package dried cranberries
  • 1/2 cup Delightful Palate’s Stone Fruit Nectar dressing

For the smoked chicken thighs:

  • 5 bone-in chicken thighs
  • 2 tbsp. hickory chips
  • salt and pepper (to taste)
  • Special equipment: stovetop smoker (Note: if using a standard smoker, adjust amount of hickory chips as well as cooking method.)

Additional items:

  • 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)

Method:

For the cranberry spread: In a small saucepan, combine dried cranberries and dressing. Bring to a simmer over medium heat, reduce to low, and continue cooking for 25 to 30 minutes.

For the smoked chicken thighs: 

  1. Remove skin from chicken thighs and trim excess fat. Season with salt and pepper.
  2. Place stovetop smoker on stove burner. Sprinkle hickory chips at the bottom, before setting the drip pan directly on top. Then place rack inside smoker and chicken thighs on rack. Partially cover the pan and heat over medium until smoke appears. Cover the smoker completely and cook for 25 to 30 minutes, until internal temperature of meat reaches 170ºF.
  3. Let the chicken cool until you’re able to handle it, then shred thighs. Reserve meat and discard bones (unless saving for a stock).

To plate sandwich: Cut a pocket into the side of the croissant. Place sliver of brie inside and top with cranberry spread, smoked chicken, and arugula. Press together and enjoy.