Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

This recipe is an adopted one and needs editing. Until then, please do not rate it, thanks.

Ingredients Nutrition

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).

Reviews

(1)
Most Helpful

this seems like a really nice recipe (i haven't tried it yet), but it seems like you're missing some of the ingredients. how much butter and flour would you need?

forever_jesslyn August 12, 2009

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