This comforting Popover Chicken Tarragon features tender chicken pieces baked in a light, herb-infused batter that puffs up beautifully. The earthy flavor of dried tarragon pairs perfectly with the rich, creamy mushroom sauce served alongside. It’s a satisfying, home-style meal that feels special yet is simple enough for weeknight dinners. The combination of crispy batter and juicy chicken creates a delightful texture contrast, while the smooth sauce adds a luxurious finish. Ideal for family gatherings or cozy nights in, this dish brings warmth and flavor to your table with minimal fuss.
Popover Chicken Tarragon
Description
This comforting Popover Chicken Tarragon features tender chicken pieces baked in a light, herb-infused batter that puffs up beautifully. The earthy flavor of dried tarragon pairs perfectly with the rich, creamy mushroom sauce served alongside. It&# 226;ÂÂs a satisfying, home-style meal that feels special yet is simple enough for weeknight dinners. The combination of crispy batter and juicy chicken creates a delightful texture contrast, while the smooth sauce adds a luxurious finish. Ideal for family gatherings or cozy nights in, this dish brings warmth and flavor to your table with minimal fuss.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Heat 2 tablespoons of oil in a large skillet over medium-high heat.
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Brown chicken pieces in the hot oil until golden on all sides, seasoning lightly with salt and pepper. This takes about 5-7 minutes.
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Place browned chicken pieces in a single layer in a well-greased 13x9x2-inch baking dish.
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In a mixing bowl, beat eggs lightly.
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Blend in 1 1/2 cups milk and 1 tablespoon oil.
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In a separate small bowl, stir together flour, salt, and dried tarragon.
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Gradually add the flour mixture to the egg mixture, beating until smooth and lump-free.
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Pour the batter evenly over the chicken in the baking dish.
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Bake, uncovered, at 350ðF (175ðC) for 55 to 60 minutes, or until the batter is puffed, golden brown, and chicken is cooked through.
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Meanwhile, in a saucepan, stir together condensed cream of chicken soup, 1/3 cup milk, drained mushrooms, and snipped parsley.
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Heat the sauce over medium heat, stirring occasionally, until warm and bubbly. Do not boil.
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Serve the baked chicken hot with the creamy mushroom sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1661.8kcal
- % Daily Value *
- Total Fat 66.5g103%
- Saturated Fat 20.5g103%
- Cholesterol 468.7mg157%
- Sodium 4150.8mg173%
- Total Carbohydrate 128.3g43%
- Dietary Fiber 2.4g10%
- Sugars 57.2g
- Protein 116.5g233%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the baking dish is greased thoroughly to prevent the batter from sticking.
You can substitute fresh tarragon for dried; use 1 tablespoon of chopped fresh tarragon instead of 1 teaspoon dried.
If you don't have condensed cream of chicken soup, you can make a quick sauce by whisking together 1/4 cup flour, 1 cup milk, and 1/2 cup chicken broth, then heating until thickened. Stir in mushrooms and parsley.
The chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF (175ðC) for 15-20 minutes.
For a variation, add 1/2 cup of grated cheese to the batter for extra richness.
