Popover Chicken Tarragon
Indulge in the culinary elegance of Popover Chicken Tarragon, a delightful fusion of airy, golden-brown popovers paired with tender chicken in a creamy tarragon-infused sauce. This recipe brings a gourmet twist to your dinner table, featuring flaky, buttery popovers baked to perfection and a rich sauce made with fresh tarragon, garlic, and a touch of lemon juice for a burst of freshness. The chicken is seared to golden perfection, then simmered in a luxurious blend of chicken stock and cream, creating a dish that’s both comforting and sophisticated. Perfect for a family dinner or an impressive dinner party centerpiece, this Popover Chicken Tarragon recipe highlights classic French flavors while maintaining a homey feel. Serve it warm and watch as everyone marvels at the deliciously light and savory combination—ideal for turning ordinary nights into extraordinary moments.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 240 milliliters Whole milk
- 3 pieces Large eggs
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 200 milliliters Chicken stock
- 120 milliliters Heavy cream
- 1 tablespoon Fresh tarragon, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 220°C (425°F). Place a non-stick popover pan or muffin tin into the oven to heat.
In a mixing bowl, whisk together the flour, whole milk, eggs, and 1/2 teaspoon of salt until the batter is smooth and lump-free. Let the batter rest for 10 minutes.
Carefully remove the hot popover pan from the oven. Add 1/2 teaspoon of butter into each cup of the pan, swirling to coat.
Divide the batter evenly among the cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven.
Reduce the oven temperature to 190°C (375°F) and continue baking for an additional 10-15 minutes, or until the popovers are golden brown and puffed. Remove from the oven and set aside to cool slightly.
Meanwhile, dice the chicken breast into bite-sized pieces. Heat the olive oil in a large skillet over medium heat.
Add the diced chicken to the skillet and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute, or until fragrant.
Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the skillet with a wooden spoon.
Stir in the heavy cream and fresh tarragon. Reduce the heat to low and let the sauce simmer for 5 minutes, stirring occasionally.
Return the cooked chicken to the skillet and stir in the lemon juice, remaining 1/2 teaspoon of salt, and black pepper. Simmer for an additional 3 minutes.
Serve the chicken tarragon sauce over the popovers, garnished with extra tarragon if desired. Enjoy your Popover Chicken Tarragon!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 13.1 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 538 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2278 mg | 48% | |
*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.
