Creamy Chicken Popovers

This unique dish combines the joy of freshly baked popovers with a rich, savory filling. Tender chunks of chicken are simmered with carrots and onions, then tossed in a creamy sauce with peas, pimento, and a hint of tarragon. The batter puffs up in the oven to create hollow, golden shells that are perfect for holding the warm, flavorful chicken mixture. It's a comforting, hearty meal that feels elegant enough for a dinner party but simple enough for a weeknight. The contrast between the crisp, buttery popover crust and the soft, creamy filling makes every bite satisfying. Serve immediately while the popovers are still warm and the filling is hot.

Cooking Method: Baking, Boiling, Stewing

Cuisine: British

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1174

Dietary: Low-cal

Description

This unique dish combines the joy of freshly baked popovers with a rich, savory filling. Tender chunks of chicken are simmered with carrots and onions, then tossed in a creamy sauce with peas, pimento, and a hint of tarragon. The batter puffs up in the oven to create hollow, golden shells that are perfect for holding the warm, flavorful chicken mixture. It's a comforting, hearty meal that feels elegant enough for a dinner party but simple enough for a weeknight. The contrast between the crisp, buttery popover crust and the soft, creamy filling makes every bite satisfying. Serve immediately while the popovers are still warm and the filling is hot.

Directions

1
Combine water, chicken breasts, carrot, and sliced onion in a large saucepan.
2
Bring to a boil, then cover, reduce heat, and simmer for 30 minutes until chicken is cooked through.
3
Remove chicken from the broth and let it cool enough to handle.
4
Bone the chicken and cut the meat into 1-inch pieces; set aside.
5
Strain the broth, discarding vegetables, and measure out 3/4 cup to reserve for the sauce.
6
Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
7
Add the chopped onion and sauté until tender and translucent.
8
Gradually add 1/4 cup of the flour and the dried tarragon, stirring constantly to form a paste.
9
Slowly stir in 3/4 cup skim milk, yogurt, white wine, and the reserved chicken broth.
10
Cook, stirring constantly, until the mixture thickens and comes to a gentle bubble.
11
Stir in the thawed peas, chopped pimento, and cubed chicken; remove from heat and keep warm.
12
In a separate bowl, combine the remaining 1 cup flour and salt.
13
Add eggs and the remaining 1 cup skim milk; whisk vigorously until the batter is smooth and well blended.
14
Preheat oven to 400°F (200°C).
15
Coat six 6-ounce custard cups or popover pan cups with cooking spray.
16
Spoon the batter evenly into the prepared cups, filling each about halfway.
17
Place cups 4 inches apart on a baking sheet and bake for 45-50 minutes until golden brown and puffed; do not open oven door during baking.
18
Remove from oven and let stand for 2 minutes.
19
Carefully break open the top of each popover with a knife.
20
Spoon approximately 1/2 cup of the warm chicken mixture into each popover.
21
Serve immediately while hot.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1174kcal

% Daily Value *
Total Fat 20.1g31%
Saturated Fat 5.7g29%
Cholesterol 476mg159%
Sodium 1661mg70%
Total Carbohydrate 76.6g26%
Dietary Fiber 5.3g22%
Sugars 13.2g
Protein 157.8g316%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/creamy-chicken-popovers-2/