Chicken popovers2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour; sifted |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| ¼ | cup | Chicken broth; cold |
| 2 | Eggs | |
| 4 | tablespoons | Butter or margarine |
| ⅓ | cup | Flour |
| ¼ | teaspoon | Ground thyme |
| ⅛ | teaspoon | Freshly ground pepper |
| 1 | cup | Chicken broth |
| 1 | cup | Evaporated milk |
| 2 | tablespoons | White wine |
| ½ | pounds | Mushrooms; quartered and sautéed in 2 tb. butter, lightly browned |
| 1 | cup | Frozen peas; thawed |
| ¼ | cup | Red bell pepper; chopped |
| 3 | cups | Cooked chicken; chopped |
Directions
POPOVERS
FILLING
1. Make popovers: Preheat oven to 450 degrees. 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.
Recipe by: 365 Ways To Cook Chicken Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on Apr 28, 1998