Pepper-chicken popovers - country cooking

4 servings

Ingredients

Quantity Ingredient
4 larges Eggs
1½ cup Milk
¼ cup (1/2 stick) butter or
½ pounds Skinless, boneless chicken breasts
2 Boned roasting chicken thighs, skinned
½ pounds Sweet Italian sausages
2 tablespoons Olive or vegetable oil
1 large Onion, sliced
2 Cloves garlic, finely chopped
2 eaches Sweet red and green peppers, margarine, melted
1½ cup Unsifted all-purpose flour
1 teaspoon Salt seeded and cut into 1/4 inch strips
1 pounds Plum tomatoes, seeded and coarsely chopped
1 can (13 1/4 or 14 1/2 oz) chicken broth
¼ cup Unsifted all-purpose flour
½ teaspoon Dried oregano leaves
¼ teaspoon Dried thyme leaves
Salt and ground black pepper

Directions

POPOVERS

PEPPER-CHICKEN FILLING

1. Prepare Popovers: Heat oven to 375F. Grease four 3½-inch muffin-pan cups or souffle dishes.

2. In medium-size bowl, with electric mixer, beat eggs until frothy.

Beat in milk and butter.

3. Add flour and salt to egg mixture. Beat at low speed until smooth.

Divide into greased muffin-pan cups. Bake popovers 35 to 40 minutes or until puffed and firm on top.

4. Meanwhile, prepare Pepper Chicken Filling: Cut chicken breast and thighs into 1-inch pieces; slice sausages. In iarge skillet, heat oil. Add chicken and sausages and saute until browned about 5 minutes.

5. Add onion and garlic to skillet. saute, until onion is golden, 3 to 5 minutes longer. Stir in pepper strips and tomatoes.

6. In small bowl, stir chicken broth into flour until smooth. Add to skillet along with oregano and thyme; add salt and black pepper to taste. Cook, stirring, until mixture is thickened and peppers are just tender.

7. To serve, break popovers open on individual plates. Spoon filling into popovers.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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