Creamy Chicken-Filled Gougere
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INGREDIENTS 1 cup water
1/3 cup butter or margarine
1 teaspoon salt
1-1/3 cups unsifted all-purpose flour
4 large eggs
1 cup (4-ounces) shredded Cheddar cheese
2 tablespoons salad oil
1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
1 large onion, thinly sliced
2 medium cloves garlic, crushed
1 can (about 14-ounces) chicken broth
1 cup half-and-half
1 package (10-ounces) frozen peas
1 package (9-ounces) frozen artichoke hearts
1 package (10-ounces) frozen whole baby carrots
1 medium red pepper, cut in ½-inch strips
¼ teaspoon crushed saffron
¼ teaspoon pepperPreheat oven to 425 degrees. In heavy, medium saucepan, bring water, butter and ½ teaspoon salt just to boiling; remove from heat. With wooden spoon, beat in 1 cup flour all at once until smooth. Return heat to low, and continue beating until dough leaves sides of pan and forms into a ball – about 1 minute. Remove from heat. Add eggs, one at a time, beating until smooth after each addition; stir in cheese.
Spread 1/3 of the dough over bottom of ungreased, shallow 2-quart baking dish. Spoon remaining dough into pastry bag fitted with ½-inch star tip; pipe around sides of baking dish on top of dough. Bake 30 minutes, or until gougere is golden brown.
Meanwhile, in 5-quart saucepan, heat salad oil. Brown chicken, several pieces at a time, on all sides. Remove pieces to bowl as they brown. In drippings, sauté onion and garlic 3 minutes. Add chicken and any juices that have accumulated in bowl, 1 cup broth, the half-and-half, peas, artichoke hearts, carrots, red pepper, saffron, ½ teaspoon salt and the pepper. Bring to boiling. Reduce heat; simmer, covered, 10 minutes, or until chicken and vegetables are tender.
In small bowl, blend remaining broth and remaining 1/3 cup flour until smooth. Add to chicken mixture; simmer, stirring, 2 minutes, or until thickened. Immediately spoon into hot gougere.
Makes 6 servings