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Chicken Tarragon Pudding (Claufoutis de Poulet à l'Estragon)

Ingredients

6 eggs plus 2 yolks
1 bunch of green onions
1 cup cream
2 boned chicken breasts
6 branches of tarragon
100 grams Roquefort cheese
50 grams pecan nuts
1 tablsp. olive oil
Butter for the ramequins.
Fresh ground pepper

Instructions

Preheat oven to 350°.
Slice the chicken breast in thin slices. Cut off the green part of the onions and cut in 2 or 4 depending on their size. Grossly chop the pecans. Crumble the Roquefort . Chop the tarragon.
Break the eggs into a bowl, add the 2 yolks and the cream and beat vigorously. Salt and pepper the mixture, add the tarragon.

In a frying pan add oil and lightly brown chicken and onions, add pecans and cook for 2 minutes longer. Butter the individual molds. Put the chicken and onions at the bottom of the mold, and then add the Roquefort . Pour the egg mixture over the chicken. Put in the oven and cook about 25 minutes. Cooking is complete when a knife stuck in the middle comes out clean.

4-5 ramekins

Kathleen Auzas