astray recipes: Chicken popovers

Categories: Poultry
Yield: 8 servings

Measure	Ingredient
1 cup	Sifted flour
¼ teaspoon	Salt
¾ cup	Milk
4 tablespoons	Butter
⅓ cup	Flour
¼ teaspoon	Ground thyme
⅛ teaspoon	Freshly ground pepper
1 cup	Chicken broth
1 cup	Evaporated milk
2 tablespoons	White wine
¼ cup	Cold chicken broth
2	Eggs
½ pounds	Mushrooms; quartered and sauted in 2 T butter until lightly browned
1 cup	Frozen peas; thawed
¼ cup	Red bell pepper; chopped or pimientos
3 cups	Chopped cooked chicken

POPOVERS

FILLING

1. Make Popovers. Preheat oven to 450. In a blender or food processor, combine flour, salt, milk, broth, and eggs. Process until smooth. Spoon into well-greased preheated popover pan or muffin tin, filling two-thirds full. BAke 40 minutes, until well browned, puffed, and firm.

2. Make Filling. Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour, thyme, and pepper. Cook, stirring, 1 to 2 minutes without browning. Gradually whisk in chicken broth, milk, and wine. Cook, stirring until thickened, about 5 minutes.

3. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes until heated through.

4. Split hot popovers and spoon in chicken filling.

From: 365 Ways to Cook Chicken.

FROM: LAWRENCE KELLIE DATE: 08-05-93

chicken popovers