SAVOURY CHICKEN AND ONION CLAFOUTIS
The Savoury Clafoutis: A Delicious Twist on a Classic French Dessert
Have you ever heard of a clafoutis? This classic French dessert hails from my beautiful Limousin area and is traditionally made with fruits like cherry or apple, mixed with milk and eggs. But have you ever tried a savoury version of this classic dessert?
A Clafoutis with a Savoury Twist
A savoury clafoutis is a delicious way to transform this sweet dessert into a savoury main course. The base of the dish is the same as the sweet version: eggs and milk, but instead of sugar and fruits, it is filled with savoury ingredients like chicken, onion, cheddar, and little lardons. The result is a comforting and flavourful dish that can be served as a main course, side dish or even for brunch.
History of Clafoutis
The clafoutis is a dish that has been enjoyed in France for centuries. It is believed to have originated in the Limousin, which is known for its cherries. Traditionally, the dish was made with whole cherries that were left unpitted, as the pits were believed to add flavour to the dish. I make a delicious one for my family and they enjoyed it a lot, served for tea or dessert.
Why You’ll Love this Savoury Clafoutis
Spring has just arrived, but that does not mean you cannot indulge in a comforting and hearty dish like a savoury clafoutis. This dish is perfect for those days when you want something filling and satisfying, without being too heavy. The chicken and lardons add a salty and savoury flavour to the dish, while the onion brings a subtle sweetness that balances everything out. The cheddar cheese adds a rich and creamy texture, while the custard-like batter holds everything together.
Savoury Clafoutis Pairing with Wine
The perfect wine pairing for a savoury clafoutis is a Comtés Rhodaniens (white wine) from the Rhone Valley.
The Comtés Rhodaniens is a renowned pan-regional, patchwork IGP title that encompasses a vast area along and around the Rhône River. While it does not refer to any specific wine, the IGP Comtés Rhodaniens serves as a distinctive designation for wines produced in the region.
History of Viticulture in Savoie
The Savoie region of France, which is a part of the Comtés Rhodaniens, boasts a long and rich history of viticulture dating back to the pre-Roman era. The region’s diverse terroir, coupled with the unique climatic conditions, has made it an ideal location for growing various grape varieties.
Characteristics of Comtés Rhodaniens Wines
Comtés Rhodaniens wines are renowned for their distinctive floral and mineral notes, which are a testament to the region’s terroir. They are made from an array of grape varieties, including Chardonnay, Viognier, Grenache Blanc, Altesse, and Muscat Blanc, among others.
One such wine is the white wine with fruity aromas of peach, vine pear, and floral notes of violet. It boasts a smooth and fruity palate with a beautiful length and a fresh finish that lingers on the tongue, leaving a memorable impression.
Craving something savoury
So why not give this delicious dish a try and see for yourself why a savoury clafoutis with chicken and onion is such a beloved and comforting dish?
SAVOURY CHICKEN AND ONION CLAFOUTIS
Ingredients
- 3 chicken fillets diced
- 150 g lardons
- 1 large onion chopped
- 1 garlic clove crushed
- 120 g flour
- 3 eggs
- 50 cl milk
- 50 g cheddar grated
- olive oil
Instructions
- In a frying pan, sizzle the chicken in a little bit of olive oil for 3 minutes. Set aside.
- Preheat your oven to 180 °C.
- In a salad bowl, beat the eggs with the flour and milk.
- Pour the preparation in a saucepan and bring it to the boil stirring from time to time.
- Stop the heat and add the chicken and lardons. Combine well.
- Pour the mixture in a lined baking dish.
- Sprinkle with the onion and cheddar.
- Put in the oven for 50 minutes.
- Enjoy with a side salad.
Notes
Far salé au poulet et oignons
Pour 3-4 personnes
3 blancs de poulet coupés en morceaux
150 g de lardons
1 gros oignon émincé
1 gousse d’ail écrasée
120 g de farine
3 œufs
50 cl de lait
50 g de cheddar râpé
Huile d’olive
Dans une poêle, faites revenir les morceaux de poulet dans un petit peu d’huile d’olive pendant 3 minutes. Réservez.
Préchauffez votre four à 180 °C.
Dans un saladier, battez les œufs avec la farine puis le lait.
Portez à ébullition la préparation en remuant souvent.
Stoppez la cuisson et incorporez les morceaux de poulet avec les lardons. Mélangez bien.
Répartissez la mixture dans un plat préalablement beurré.
Recouvrez d’oignon et de cheddar.
Enfournez pendant 50 minutes.
