Creamy Chicken Popovers - cooking recipe

Ingredients

2 cups water
1 teaspoon olive oil
1/4 teaspoon dried tarragon
1/2 cup plain yogurt
1/2 cup frozen English peas, thawed or 1/4 cup dry white wine
2 tablespoons chopped roasted red peppers or 2 tablespoons chopped pimiento
1/4 teaspoon salt
2 eggs
1 large carrot
1 small onion, chopped

Preparation

Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Remove chicken from broth; let cool and cut meat into 1\" pieces, then set aside.
Strain broth, reserving 3/4 cup.
Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
Cook, stirring constantly, until mixture is thickened and bubbly.
Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
Preheat oven to 400 degrees F.
Combine remaining 1 cup flour and salt, stirring well.
Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
Place 4\" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
(An adopted recipe - cook and prep times estimated).