Cream Puffs with Tarragon Chicken Hash

Name: Cream Puffs with Tarragon Chicken Hash
Total time: 30 min
Yield: 24 filled cream puffs
Cuisine: french
Ingredients: 1 small, cooked chicken breast (see recipe); 1 1/2 cups leftover chicken, cut into cubes; 2 tablespoons butter; 2 tablespoons flour; 1/2 cup chicken broth, fresh or canned; 1/2 cup heavy cream; Salt, if desired; Freshly ground pepper; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 2 teaspoons chopped fresh tarragon or 1 teaspoon dried; 24 cream puffs (see recipe)

By Craig Claiborne and Pierre Franey

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:24 filled cream puffs

1small, cooked chicken breast (see recipe)
1½cups leftover chicken, cut into cubes
2tablespoons butter
2tablespoons flour
½cup chicken broth, fresh or canned
½cup heavy cream
Salt, if desired
Freshly ground pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2teaspoons chopped fresh tarragon or 1 teaspoon dried
24cream puffs (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
Step 2
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
Step 3
Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
Step 4
Add the chicken and stir. Bring to the boil.
Step 5
Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.