Chicken-Sun Dried Tomato Clafoutis


The only clafoutis I had made up until now had always been a sweet treat.  It never dawned on me that clafoutis can also be an amazing savory dish.

This recipe was designed to use up what I consider another perfect canvas for kitchen creativity….leftover rotisserie chicken.  There are so many things you can do with it.  The clafoutis is a great option and will satisfy your household full of hungry eaters.

Give it a try, it’s very easy to put together.

First make the batter by whisking together flour, baking powder, sugar and salt.  With a hand mixer, beat in milk, eggs, melted butter and vegetable oil.

Preheat oven to 375o F.  In a large oven-proof skillet, heat the butter and olive oil over medium heat.  Add the onion and cook until softened, 5 minutes.  Transfer the onion to a large bowl and mix in bread, chicken, sun-dried tomatoes and garlic.; season with salt.

Spread the chicken-bread mixture in a heavy, 10″ oven-proof skillet.  Combine 1 cup of the batter and chicken broth in the large bowl and add to the skillet, pressing down to moisten the bread.  Bake until golden and set, about 35 minutes.

Cut into wedges and serve with a crispy, green salad.  Crunchy on the outside and creamy inside, it’s perfect.

Chicken-Sun Dried Tomato Clafoutis
Adapted from Everyday

Basic Batter:
1 cup all-purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/4 teaspoon sugars
1/4 teaspoon salt
1 cup milk
3 eggs
5 Tablespoons butter, melted
1 Tablespoon vegetable oil

Clafoutis:

1 Tablespoon butter
1 Tablespoon extra-virgin olive oil
1/2 onion, finely chopped
2 cups 1/2″ baguette cubes
6 ounces skinless leftover rotisserie chicken
8 sun-dried tomatoes packed in oil, drained and thinly sliced
6 cloves of garlic, crushed
Salt
1 cup basic batter (above)
1 cup chicken broth

First make the batter by whisking together flour, baking powder, sugar and salt.  With a hand mixer, beat in milk, eggs, melted butter and vegetable oil.

Preheat oven to 375o F.  In a large oven-proof skillet, heat the butter and olive oil over medium heat.  Add the onion and cook until softened, 5 minutes.  Transfer the onion to a large bowl and mix in bread, chicken, sun-dried tomatoes and garlic.; season with salt.

Spread the chicken-bread mixture in a heavy, 10″ oven-proof skillet.  Combine 1 cup of the batter and chicken broth in the large bowl and add to the skillet, pressing down to moisten the bread.  Bake until golden and set, about 35 minutes.

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Post a Comment

10 Comments

  1. Jen 1

    OH MY God!!!!!
    SOOOO making this!

    Reply
  2. Dawn 2

    Heaven in a skillet!

    Reply
  3. It looks likes tomorrows dinner! It’s time to go to the shop.

    Reply
  4. Phyllis 4

    Regarding the batter: How much is left after the 1 cup is taken out? What is to be done with the rest? Maybe I’ll adjust the proportions so that the finished batter is 1 cup.

    Reply
  5. Angela 5

    Super cool idea.

    Reply
  6. OM NOM!
    I gotta make this real soon (but maybe use tofu or ‘chick’n’ instead)!

    Reply
  7. Jean 7

    I’m with Phyllis-what do you do with the rest of the batter? Do you pour it over the mixture in the skillet and then bake it?
    This looks so delicious I’m wanting to try it!

    Reply
  8. Noble Pig 8

    The extra batter is a canvas for another meal, just get creative.

    Reply
  9. Susan 9

    Sounds wonderful! Who knew there was anything other than a cherry version of this dish?

    Reply
  10. Kathe 10

    Made this last night,but substituted diced ham and sauteed asparagus with Gruyere cheese…Major yummy factor.

    Reply

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