CREAM PUFFS WITH TARRAGON CHICKEN HASH

Cream Puffs with Tarragon Chicken Hash image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, project, sauces and gravies, appetizer, main course

Time 30m

Yield 24 filled cream puffs

Number Of Ingredients 12

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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)

Steps:

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.
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.
Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
Add the chicken and stir. Bring to the boil.
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.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams