Sunday, January 16, 2011
Winding down after the weekend I decided to make chicken popovers. They are quick, easy on the budget, and very much satisfying.
I used chicken that I had prepared a few weeks ago and had in the freezer. A rotisserie chicken would work great with this recipe and save time as well.
Carrots would go right along with this recipe. Really any veggie could sneak into this recipe.
To Make the Popovers:
1 cup flour
¼ Teaspoon Salt
¾ cup milk
¼ cup cold chicken broth
Preheat oven to 450 degrees. Generously grease muffin pan or a popover pan. Place into preheating oven to preheat. Combine flour, salt, milk, broth and eggs in a food processor or a blender. Mix until smooth.
Spoon mixture into preheated pan, about two thirds full.
Bake 40 or so minutes. Popovers should be brown, puffed and firm to touch.
Remove from oven and cool.
To make the filling:
4 Tablespoons butter
2 Tablespoons butter (for sautéing mushrooms, bell pepper, and garlic
1/3 cup flour
¼ teaspoon ground thyme
Dash or two of pepper
1 cup chicken broth
1 cup evaporated milk
½ pound mushrooms, quartered and sauteed in 2 Tablespoons of butter browned
½ bell pepper diced and sauteed with mushrooms
2 cloves garlic minced and cooked with mushrooms and bell pepper.
1 cup frozen peas
½ small jar of pimentos
3 cups chopped, cooked chicken
Salt to taste
Saute mushrooms, bell pepper, and garlic in two tablespoons of butter until mushrooms turn a nice golden brown. Set aside.
In a large saucepan melt 4 tablespoons of butter, whisk in flour, thyme, and pepper. Continue to cook, stirring a few minutes, careful not to brown.
Slowly add and whisk in chicken broth, evaporated milk.
Continue cooking until mixture becomes thick, about 5 minutes.
Add mushroom mixture, chicken, pimentos and frozen peas and continue to cook and stir for 5 minutes.
Split popovers open and fill with the chicken filling and serve.