When growing up, I always loved it when my mother would make popovers.  Years later when I tried the recipe for Chicken Puff from my Officer’s Wives cookbook, I was delighted to find the puff tasted so much like popovers.  My daughter is now a vegetarian and tried it with fake chicken.  Much to her dismay, it didn’t work well so use the real thing.  Although the recipe is already loaded with butter, I misbehave by eating the puff alone with extra butter.  Whether you eat the chicken with the puff or the two separately, the result is still delicious.

4 to 6 chicken thighs, skin on

1 1/3 cup flour

2 1/2 teaspoons salt

1 1/2 teaspoons ground sage

1/4 teaspoon pepper

1 teaspoon paprika

1/2 cup butter

3 eggs slightly beaten

1 cup evaporated milk

1/2 cup water

1 teaspoon baking powder

Preheat oven to 400 degrees.  Roll chicken in mixture of 1/3 cup flour, 2 teaspoons salt, sage, pepper, and paprika.  Melt butter in 11 x 7 inch (or equivalent sized) baking pan or casserole.  You can do this in the oven but watch closely so it does not overheat.  Place chicken skin side down in dish.  Bake uncovered for 30 minutes.  Drain drippings from the pan reserving 1/4 cup.  Mix the reserved drippings with eggs, milk, and water.  Mix 1 cup flour, baking powder, and 1/2 teaspoon salt together.  Sift flour mixture over the egg mixture while stirring.  Mix well.  Pour over chicken and bake 30 minutes more until golden brown. Serve immediately.

Next Month: Macaroni and Cheese♥