It’s probably good that I got bifocals the last time I went to the eye doctor. Looking at this recipe, I swear I read “Japanese Chicken” and since it was on the same page as the Egg Foo Yung, I decided that we could have an Asian night and I would cook both of t recipes. While looking at the recipe, I couldn’t figure out why it was called Japanese chicken when there was nothing Japanese about the ingredients. When did they start using tarragon in traditional Japanese cooking? But this was Iowa and well before I was born, maybe tarragon was exotic? I also had a hard time realizing that “Pour over chicken” was not “Parmesan Chicken.” Perhaps it was the handwriting? Right before I went to cook this recipe, I realized that “Japanese” actually said “Popover”. That gave me a lot of answers.
But there were still more questions. Like whether the chicken should be raw or cooked? I took a guess. I think I guessed wrong, but considering the information I was working with, it was certainly not as bad as it could’ve been.
We had gone to the Butterfly Exhibit at the Botanical Gardens and the kids had all gotten a coupon for a free junior cone of custard for completing the scavenger hunt, so we did backwards dinner where we ate dessert first. I believe that things work out the way they should most of the time. Because we had bellies full of custard, no one was hungry immediately upon getting home. So it was less important that dinner took over a half hour longer than estimated.
As a warning to anyone that may try this, raw, still slightly frozen chicken thighs on the bone do not cook completely at 350° for 50 minutes. This information will come in handy for all sorts of things, so remember it. However, if after 60 minutes, you turn the oven up to 450° and cook them for another 15 minutes or so, the pink goes away.
Another note, raw, bone in chicken produces a lot of juice. This will make the popover part of the dish turn into something that somewhat resembles a dumpling. Only the top of the popover is that delicious, light airy substance that we love to fill with homemade jam. (Not in this dish, but in general).
I think done correctly, using pre-cooked chicken, B/S chicken breasts, or some sort of shredded chicken, this would be a really nice sort of fun meal. Like a pot pie…oh, like a potpie…That is a brilliant idea for someone’s upcoming birthday.
After this meal, I think I owe my family one of my normal meals with a delicious cake or great dessert. Even if the main courses are crap, Great-Grandma made great cakes and desserts.
The Recipe:
Popover Chicken
3 eggs
1 1/2 cups of milk
1 1/2 cups of flour
3/4 t salt
1 T oil
1 T chopped Tarragon
Beat first 4 ingredients together for 1 1/2 minutes. Add oil. Beat 30 seconds more. (Do NOT overbeat)
Pour over chicken in a casserole. (Maybe this meant a chicken casserole, not just a casserole dish?) Bake 50-60 minutes at 350° or til done.
For other great casserole ideas, check out Sausage and Bean Casserole, Tuna Burger Casserole, and Hot Chicken Salad.
Popover chicken for sure. This was an easy way to use leftover chicken (there was never leftover chicken) or the meat that has been stewed off the bones of an old hen. I remember eating and liking this dish but remember that it was Iowa in the 50s.
It’s a great recipe. I loved the idea of it once I realized what it actually said. Even my way it was edible, just clearly not what was intended.