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Creamy Chicken Popovers

A baked custard cup filled with a creamy chicken and vegetable mixture.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Chicken and onion are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 17,808 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

The recipe

Oven400°F
Time45-50 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the broth

  1. Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

  2. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.

  3. Strain broth, saving ¾ cup.

Make the chicken filling

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

  2. Add chopped onion, and sauté until tender.

  3. Gradually add ¼ cup flour and tarragon, stirring well.

  4. Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly.

  5. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm.

Make the popovers and serve

  1. Combine remaining 1 cup flour and salt, stirring well.

  2. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.

  3. Spoon mixture evenly into six 6-oz custard cups that have been coated with pam. Place 4" apart on a baking sheet.

  4. Bake at 400°F for 45-50 minutes or until golden brown.

  5. Break open each popover. Spoon ½ cup chicken mixture over each popover. Serve immediately.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + oniontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Carrot + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Carrot + tarragontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together358 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tarragon + white winetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together342 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + yogurttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,358 recipes

    Shared aroma: ethyl octanoate (fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Builds the thickened sauce and the batter structure that rises into the popovers.
Eggs
Provide structure and lift so the batter puffs and sets as it bakes.
Chicken breast
Supplies the main protein of the filling, staying tender when simmered first.
Skim milk
Adds liquid to the sauce and batter, moistening the flour as it thickens.
Yogurt
Adds tang and creaminess to the sauce while keeping it moist.
Dry white wine
Adds acidity and aroma to the sauce, rounding out the broth flavor.

The step that matters

Bake until deeply golden and set. Popovers rise from steam and the set egg-and-flour structure. Opening them before they are fully browned and firm can cause them to collapse and turn soggy inside.

Flavor stand-ins for the tarragon

How well each one fits the dish's main ingredients (chicken, carrot, onion, flour, milk, yogurt, white wine):

  1. Garlicbetter flavor fit
  2. Celerybetter flavor fit
  3. Thymebetter flavor fit
  4. Tarragonthe original

Fit is the average pairing score against chicken, carrot, onion, flour, milk, yogurt, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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