chicken thighs simmered in vichyssoise with popovers

i love every single ferrer soup i have tried. this week’s darling is their leek and parmesan vichyssoise (‘i don’t even know what that means,’ said my cheffy-chef sister. ‘it means it’s good to drink cold from the bottle,’ i told her.), and it has an even better flavor when cooked down a bit.

this is a really easy go-to dinner for me, and it goes with any sort of veggie you have around. i served it with a garden salad.

simmered chicken thighs

4 chicken thighs

kosher salt and freshly cracked pepper

2 tablespoons unsalted butter

1/2 large yellow onion, sliced thinly

.25 cup white wine

1/2 bottle ferrer vichyssoise

in a skillet with a well-fitiing lid over medium heat, brown butter. season chicken thighs with salt and pepper and sear in butter, about three minutes on each side. pour in wine and scatter in onions; swirl to coat. pour in soup, turn heat waaaaaaaay down low, and cover. simmer for two hours. just before serving, remove chicken and thicken liquid to desired thickness with flour.


2 tablespoons butter

2/3 cup flour

2/3 cup milk

2 eggs (room temperature)

1 tsp kosher salt

preheat oven to 425. divide butter into 6 sections of popover pan and heat in oven until butter begins to smoke slightly, about three minutes. quickly whisk together remaining ingredients just until smooth. pour batter into hot popover pan, filling each section no more than halfway. return to oven, set a timer for 20 minutes, and DO NOT OPEN THE OVEN DOOR until that timer goes off. i mean it. you’ll regret it if you do.

remove from oven and cool on rack for five minutes. soak these guys in gravy and gobble them up.


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