Chicken & Sun-Dried Tomatoes Clafoutis
Today I am posting savory twist on French sweet dessert. Actually I had older Rachel Ray’s Mag and found the recipe there and made it my own with slight adoption from her original idea and recipe. It was such a nice dinner to serve it to my family that I already have other ideas how to change and add perhaps some peppers and mushrooms. I think it would give fantastic taste too.
First reaction of my dear hubby and kids was: “what kind of meal is this?”–Not very good reaction looking at their faces, but when they tried it everything was eaten very fast, which made me of course happy especially when my little one said: ” you are the best chef in the world”..ahem! I am not a chef but I always take his compliments to my heart, wouldn’t you?!
Anyhow, this is very easy, delicious and many of you probably have those ingredients in your fridge and pantry which I will say again you can add whatever you wish and even leftover rotisserie chicken that by the way Rachel R. used in her recipe.
I will post here her Basic Batter too with some changes, and you can use this batter for fritters, or make something sweet by adding some sugar with blueberries or cherries.
Chicken and Sun-Dried Tomatoes Clafoutis
slightly adopted from Rachel Ray
- 1 Tbs.
Oil/I used Olive Oil
Chicken Breast, cubed /or rotisserie chicken
Scallions (green onions), chopped
Sun-Dried Tomatoes, packed in oil; drained and thinly sliced
Garlic cloves, finely minced
- Sea Salt
and Pepper (just a sprinkle to taste)
cups ½-in Baguette, cubed
tsp. Dry Basil
- ½ cup Chicken Broth
½ cups of Basic Batter (recipe Bellow)
tbs. Baking Powder
tbs. Sea Salt
- 1 ½ Tbs. Butter, melted
Mix eggs, baking powder, sugar, salt; Add melted butter, milk and Flour and mix until smooth.
- This is when using raw chicken breast; Wash and cut chicken breast half into cubes, preheat oil in the skillet on the stove. Add chicken and cook until it’s not pink anymore.
- Add chopped scallions, finely minced garlic and sun-dried tomatoes (this is a good time to add more ingredients if you desire). Season it with just a little bit of sea salt and pepper to taste; sprinkle about 1/4 tsp. of dried basil on top.
- Cube the Baguette, stir to soak all the oil and then pour chicken stock. As soon as it boils, pour the basic batter on top of it, push all the bread cubes down so it can be soaked in batter and transfer to the preheated oven (375F/190C).
- Cover it with Alum. foil for the first 15 minutes, take it off and bake 15-20 more minutes or until golden brown and done. If it looks pale but it’s done you can turn on broiler for less then a minute and let it get bit golden on top.
- Take it out of the oven and place that Alum. foil back until ready to be served.
You can serve it with salad on the side.
- Recipe was calling for 5 TBS. of butter for the basic batter, but 1 ½ Tbs. was just fine for me; Also she was using 1 more TBS. with 1 Tbs. of olive oil for chicken which I omit the butter and just used oil. I think it would be too heavy with all the additional butter and I was right. But if you want to add more you are more then welcome. I added Scallions instead of the yellow onion and added bit of basil which was not in the original recipe but gave nice aroma to mine.
- If you don’t have skillet, you can cook everything in the sauteing pan until the point when you need to pour the basic batter, which you can transfer everything and then pour the batter in the smaller and deeper baking pan. In fact the pan that you see on my pics is not a skillet but regular old frying pan that I took handle off and I am using it for smaller baked goodies, I even baked bread in it. By the way that is my favorite pan, wouldn’t toss it in the trash for nothing :))