Today I am posting savory twist on French sweet dessert. Actually, I had older Rachel Ray’s Mag and found the recipe.
I 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 on how to change and add perhaps some peppers and mushrooms. I think it would give fantastic taste too.
The 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?!
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.
Savory Chicken and Sun-Dried Tomatoes Clafoutis
- 1 Tbs. Oil/I used Olive Oil
- ½ Chicken Breast cubed /or rotisserie chicken
- 3 Scallions green onions, chopped
- 5 Sun-Dried Tomatoes packed in oil; drained and thinly sliced
- 4 Garlic cloves finely minced
- Sea Salt and Pepper just a sprinkle to taste
- ½ cups ½-in Baguette cubed
- 1/4 tsp. Dry Basil
- ½ cup Chicken Broth
- 1 ½ cups of Basic Batter recipe Bellow
- 3 Large Eggs
- 1/3 tbs. Baking Powder
- 1/4 tbs. Sugar
- 1/4 tbs. Sea Salt
- 1 ½ Tbs. Butter melted
- 1 Cup Milk
- 1 Cup Flour
- 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, pours the basic batter on top of it, pushes 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 the broiler for less then a minute and let it get a bit golden on top.
- Take it out of the oven and place that Alum back on the dish until ready to be served.
- You can serve it with salad on the side.
The 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 a bit of basil which was not in the original recipe but gave a nice aroma to mine.