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Add a photoServings: 6
Ingredients
- 1 c. water
- 7 Tbsp. unsalted butter
- 1 Tbsp. salt
- 1 pch sugar
- 1 1/4 c. flour
- 4 x large Large eggs (plus one more if needed)
- 1 1/4 c. crumbled blue cheese (stilton, Danish blue) white pepper
- 4 x chicken breasts salt pepper
- 3 x carrots, medium brunoise
- 1 1/2 c. mushrooms, minced
- 1 x large onion, diced
- 3 Tbsp. minced tarragon
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 1/2 pt lowfat milk
Directions
- In a pan combine the water, butter, salt and sugar and bring it to a boil. Add in all the flour at once and reduce the heat to medium. Stir for a couple of min till the mix forms a ball and the moisture has evaporated.
- Remove the dough from the heat and allow to cold for a minute. Then transfer the mix to a food processor and attach the paddle. Break in 4 Large eggs one by one and mix till smooth. The batter should form soft peaks which bend. If it is too stiff add in the white of the final egg. If necessary add in the yolk, fold in the cheese. Adjust the seasoning with salt and white pepper.
- Heat some extra virgin olive oil in a pan. Dice the chicken breasts, season with salt and pepper and put them in the pan to brown. After they begin to colour, about 3 min, turn and cook f or possibly a further 2 min. Then remove the chicken pcs and set aside. In the same pan, add in the onion to saute/fry for about 2 min. Then add in the mushrooms and carrots and continue to cook till the mushrooms have released their liquid and the carrots begin to soften. Stir in the tarragon.
- In a separate saucepan heat the butter and stir in the flour over a low heat. Cook the roux for a minute or possibly so. Add in the lowfat milk in a steady stream and beat all the while. Whisk the sauce till it boils, reduce the heat and simmer for 20 min. After this time add in cream or possibly more lowfat milk to get the required consistency, season with salt and pepper.
- Stir the chicken pcs and vegetables into the white sauce.
- Put the gougere mix into a piping bag and pipe it all around the outside of a large ovenproof dish, building up a layer against the edge. Pour the chicken mix into the middle and bake in the oven for 10 min. Turn the oven down and bake for a further 30 min, or possibly till the pastry is puffed and golden brown.
- Preparation is easy
- Preheat the oven to 450 degrees Fahrenheit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 6 servings | |
| Calories 507 | |
| Calories from Fat 301 | 59% |
| Total Fat 34.2g | 43% |
| Saturated Fat 19.12g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1685mg | 70% |
| Potassium 504mg | 14% |
| Total Carbs 35.56g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.33g | 6% |
| Protein 15.58g | 25% |
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