Friday, January 7, 2011

Popover w/ Lemon Chicken Sauce

Popovers are an interesting pastry. They're not leavened by yeast or chemicals, but by water evaporating into steam, so it's important to put them into a very hot oven so they poof up right. That poofiness makes for a large cavity that is great to fill with both sweet and savory sauces. In addition to the way described here, you could also pour the batter into a popover pan to make individual servings.



  • 4 tablespoons butter, divided
  • 1 cup milk
  • 6 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 2 carrots, peeled and chopped
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 cup green beans, chopped
  • 2 tablespoons lemon juice
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 12 oz chopped cooked chicken breast
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dill weed
  • 2 ounces shredded Cheddar cheese

Heat oven to 450 degrees. Put 2 tablespoons butter in a 9x9 glass baking dish and let it melt in the hot oven. Meanwhile, melt remaining 2 tablespoons butter and add to a blender bowl with milk, eggs, and salt. Blend for 30 seconds on high until well combined and frothy. Carefully add flour. Blend on low for 30-60 seconds, just until there are no lumps left (over-mixing the flour will make for bad popovers). Pull the baking dish from the oven and swirl around so the butter coats the bottom. Pour in the batter and return to oven. Bake for 20 minutes then reduce the oven temperature to 350 and bake for 10-15 minutes more, or until poofy and golden brown.

Melt the butter in a large skillet on low heat. Sweat the carrots, onion, bell pepper, and green beans with a heavy pinch of salt for 10 minutes, or until the veggies are softened. Stir in remaining ingredients and simmer for 2 minutes until cheese is melted and the sauce is completely mixed. Pour filling on top of popover, cut into wedges, and serve.

No comments: