Popovers (Makes 14-16)
(About 80 calories each.)
2 cups flour
1/2 teaspoon salt
1 1/2 cup milk
1/2 cup cold chicken broth
4 eggs
Filling
(1530 total calories or 128/serving for 12 servings)
4 tablespoon butter
1/3 cup flour
1/4 teaspoon ground thyme
1/8 teaspoon pepper
1 cup chicken broth
1 cup milk (recipe calls for evaporated milk; I use regular)
2 tablespoon white wine
1/2 pound mushrooms, quartered and sautéed in butter (I skip these, due to my dear husband)
1 cup frozen peas (I use corn)
1/4 cup chopped red bell pepper or pimientos
3 cups chopped cooked chicken
- Make popovers: Preheat oven to 450 (although I usually go 425). 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 2/3 full. Bake 40 minutes (although it never takes that long for me—more like 20 or 25) until well-browned, puffed, and firm.
- 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.
- Add mushrooms, peas (or corn), red pepper, and chicken. Cook another 5 minutes, until heated through.
- Split hot popovers and spoon in chicken filling.
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