Chef Blackwell’s Smoked Chicken Agnolotti Filling

Yield: 4 servings


For rub:

56 g fresh garlic

7 g dry oregano

28 g paprika

14 g smoked paprika

7 g dry sage

7 g dry thyme

7 g onion powder

½ cup (120 mL) olive oil

¾ cup (180 mL) water

450 g chicken thighs and breasts

To taste salt and pepper

For filling:

450 g cremini mushrooms

110 g portobello mushrooms

110 g oyster mushrooms

1 cup butter

¼ cup (60 mL) olive oil

1 Tbs thyme

1 Tbs rosemary

1 Tbs smoked paprika

1 Tbs garlic powder

2 Tbs (15 mL) lemon juice

226 g cream cheese

To taste salt and pepper


  1. Combine all rub ingredients except chicken in a blender. Blend until smooth.
  2. Place chicken in a large bowl, and cover with rub. Add pinch of salt and pepper. Leave to marinade (marinade time up to chef’s discretion).
  3. Soak roughly a cup of wood chips in water for about 30 minutes.
  4. Drain water from wood chips and wrap in tin foil. Poke a few holes in foil to allow smoke to escape. Place tin foil pouch on one side of barbecue on direct, medium-heat.
  5. Once some smoke starts to build up, place chicken on other side of grill away from heat. Smoke for around an hour. Finish when chicken reaches an internal temperature of 165º F.
  6. Slice mushrooms, and sauté in butter and oil. Add fresh herbs and spices. Cook for a few minutes or until mushrooms are well-coloured and smell delicious. Remove from heat.
  7. Blitz mushrooms and cream cheese in a food processor. Shred chicken with a fork or chop well with a knife.
  8. In a bowl, combine mushroom mixture and shredded chicken and mix well. Season with salt and pepper. This filling is perfect for your favourite stuffed pasta recipes!

*Note: This recipe can be done in a smoker or barbecue.

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