Chicken Pudding
Indulge in the comforting elegance of Chicken Pudding, a savory twist on a classic dessert concept that delivers creamy, melt-in-your-mouth goodness in every bite. This unique recipe combines tender, shredded chicken breast with a velvety roux made from butter, milk, and chicken stock, creating a rich and flavorful base. Delicately seasoned with white pepper, nutmeg, and fresh parsley, this dish is baked to perfection in a water bath, ensuring a light and custard-like texture. Perfect for an impressive appetizer or a hearty main course, this easy-to-make baked chicken pudding pairs beautifully with fresh greens or crusty bread, making it a showstopper for dinner parties or family meals. Whether you're looking for comfort food with a gourmet touch or a new way to enjoy chicken, this recipe is guaranteed to surprise and delight!
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Recipe Information
Ingredients
- 300 grams Boneless chicken breast
- 500 ml Milk
- 250 ml Chicken stock
- 50 grams Butter
- 50 grams All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 180°C (350°F) and grease a small baking dish or ramekins suitable for pudding.
Cook the chicken breast: Place the chicken breast in a pot and add enough water to cover it. Bring to a boil, reduce the heat, and simmer for about 12-15 minutes or until cooked through. Remove the chicken and let it cool slightly, then shred into small pieces using two forks.
Prepare the roux: In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes to remove the raw flour taste. Gradually pour in the milk while whisking constantly to avoid lumps. Add the chicken stock and continue whisking until the mixture thickens into a smooth sauce.
Season the sauce: Add salt, white pepper, and nutmeg to the sauce. Stir well to combine, then remove from heat and let it cool for a few minutes.
In a large mixing bowl, whisk the eggs. Slowly pour the warm (but not hot) sauce into the eggs while whisking constantly to temper the eggs and prevent them from scrambling.
Add the shredded chicken and chopped parsley to the mixture. Gently fold until evenly combined.
Pour the mixture into the prepared baking dish or ramekins. Place the dish/ramekins in a larger baking pan and add enough hot water to the pan to create a water bath, ensuring the pudding cooks evenly and stays tender.
Bake in the preheated oven for 30-35 minutes or until the top is set and slightly golden. To check doneness, insert a toothpick or knife into the center; it should come out clean.
Remove from the oven and let the pudding cool for a few minutes before serving.
Serve the chicken pudding warm with a garnish of chopped parsley or a side of fresh greens. Enjoy!
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.8 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 793 mg | 61% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
