 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
This recipe is an adopted one and needs editing. Until then, please do not rate it, thanks. Ingredients:
2 cups water |
1 teaspoon olive oil |
1/4 teaspoon dried tarragon |
1/2 cup plain yogurt |
1/2 cup frozen english peas, thawed or 1/4 cup dry white wine |
2 tablespoons chopped roasted red peppers or 2 tablespoons chopped pimiento |
1/4 teaspoon salt |
2 eggs |
1 large carrot |
1 small onion, chopped |
Directions:
1. Combine water, chicken, carrot, and sliced onion in a large saucepan.
2. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
3. Remove chicken from broth; let cool and cut meat into 1 pieces, then set aside.
4. Strain broth, reserving 3/4 cup.
5. Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
6. Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
7. Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
8. Cook, stirring constantly, until mixture is thickened and bubbly.
9. Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
10. Preheat oven to 400 degrees F.
11. Combine remaining 1 cup flour and salt, stirring well.
12. Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
13. Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
14. Place 4 apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
15. Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
16. (An adopted recipe - cook and prep times estimated).
|
|