E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Popover Chicken Susan Reid | September 22, 2020 This all-in-one meal is quick to assemble and makes a hearty, comforting dinner. Browned chicken pieces are surrounded by tasty herbed popover batter and baked to a rich golden brown. Cast iron multitasks easily here, going from stove-to-oven-to-table and keeping dirty dishes to a minimum. Level Beginner Prep Time 30 minutes Cook Time 35 minutes Serves 4-6 Cook it With Our Cast Iron Casserole Ingredients Chicken 1½ cups all-purpose flour 1 tablespoon salt ½ teaspoon ground black pepper 1 tablespoon dried parsley 2 teaspoons dried thyme 1 teaspoon dried chives or rosemary 3 tablespoons vegetable oil 2½-3 pounds chicken parts, bone-in preferred Batter 1½ cups unbleached all-purpose flour 1 teaspoon salt 1½ teaspoons baking powder 4 large eggs 1½ cups milk 3 tablespoons butter, melted 1 tablespoon dried herbs (or 2 tablespoons fresh); parsley, chives, thyme, basil (optional) Directions Chicken Preheat the oven to 375 degrees F. Lightly grease a large, shallow 2-quart casserole, 13.25 inch skillet, or cast iron casserole. In a shallow bowl, whisk together the flour, salt, pepper, and dried herbs. Place a large skillet over medium heat, and add the oil to it. Dredge the chicken pieces in the seasoned flour, and brown on both sides until golden. If cooking in cast iron, turn off the stove and drain off any excess fat; set aside while you make the batter. Batter Whisk together the flour, salt, and baking powder. Beat together the eggs and milk and pour into the dry ingredients. Whisk until the batter is smooth (an immersion blender is handy here, for taking out any lumps) then stir in the melted butter and herbs. Pour the batter over the chicken pieces in the pan or casserole dish. Bake for 30-35 minutes until the batter is puffed up and golden brown. Remove from the oven and serve. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Pork Chops With Bacon Mushroom Sauce View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Butter Swim Biscuits View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Popover Chicken Susan Reid | September 22, 2020 This all-in-one meal is quick to assemble and makes a hearty, comforting dinner. Browned chicken pieces are surrounded by tasty herbed popover batter and baked to a rich golden brown. Cast iron multitasks easily here, going from stove-to-oven-to-table and keeping dirty dishes to a minimum. Level Beginner Prep Time 30 minutes Cook Time 35 minutes Serves 4-6 Cook it With Our Cast Iron Casserole Ingredients Chicken 1½ cups all-purpose flour 1 tablespoon salt ½ teaspoon ground black pepper 1 tablespoon dried parsley 2 teaspoons dried thyme 1 teaspoon dried chives or rosemary 3 tablespoons vegetable oil 2½-3 pounds chicken parts, bone-in preferred Batter 1½ cups unbleached all-purpose flour 1 teaspoon salt 1½ teaspoons baking powder 4 large eggs 1½ cups milk 3 tablespoons butter, melted 1 tablespoon dried herbs (or 2 tablespoons fresh); parsley, chives, thyme, basil (optional) Directions Chicken Preheat the oven to 375 degrees F. Lightly grease a large, shallow 2-quart casserole, 13.25 inch skillet, or cast iron casserole. In a shallow bowl, whisk together the flour, salt, pepper, and dried herbs. Place a large skillet over medium heat, and add the oil to it. Dredge the chicken pieces in the seasoned flour, and brown on both sides until golden. If cooking in cast iron, turn off the stove and drain off any excess fat; set aside while you make the batter. Batter Whisk together the flour, salt, and baking powder. Beat together the eggs and milk and pour into the dry ingredients. Whisk until the batter is smooth (an immersion blender is handy here, for taking out any lumps) then stir in the melted butter and herbs. Pour the batter over the chicken pieces in the pan or casserole dish. Bake for 30-35 minutes until the batter is puffed up and golden brown. Remove from the oven and serve. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Pork Chops With Bacon Mushroom Sauce View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Butter Swim Biscuits View recipe
