Chicken Pudding

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3 hours 10 Servings Print RecipeEmail Recipe


2 broiler-fryer chickens (2 to 2.5 lbs each - cut up)
1teaspoonblack pepper
1⁄2cupmint leaves (minced)
2 1⁄4cupbutter (divided)
2tablespoonvegetable oil
1 1⁄2cupwater
2 green onions (with tops, chopped)
1⁄3cupall-purpose flour (divided)
1cupwhipping cream
12 eggs (lightly beaten)
1 bouquet garni (see below)


Sprinkle chicken pieces with salt and pepper; rub with mint leaves. Let stand for 30 minutes.

Heat oven to 375F. Saute chicken, part at a time, 1 1/4 cups butter and the oil in large skillet, turning once, until brown on all sides. Place all chicken in skillet; add 1 1/2 cups water and the bouquet garni. Heat to boiling; reduce heat. Simmer covered until chicken is tender, about 30 minutes. Remove chicken to buttered 12 x 8 x 1.5-inch baking dish; discard bouquet garni; reserve cooking liquid. Sprinkle chicken with green onions.

Combine reserved cooking liquid and remaining ingredients in blender; blend until just smooth. Poor mixture over chicken. Bake until top is golden and custard is set, about 1 hour.


See our instructions on making Bouquet Garni.

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