Hearty cake with chicken, goat cheese and tarragon

Name: Hearty cake with chicken, goat cheese and tarragon
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 1 Shallot; 200 g Chicken filet; 2 TABLESPOONS + 100 ml olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Tarragon; 1 (approx. 200 g) Valencay goat cheese; 100 g Gruyère cheese; 200 g Flour; 1/2 package Baking Powder; 3 Eggs (size M); 100 ml Milk; 3 TABLESPOONS White wine; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

1 Shallot
200 g Chicken filet
2 TABLESPOONS + 100 ml olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Tarragon
1 (approx. 200 g) Valencay goat cheese
100 g Gruyère cheese
200 g Flour
1/2 package Baking Powder
3 Eggs (size M)
100 ml Milk
3 TABLESPOONS White wine
7-10 Tbsp Fat and flour

Directions

1
Peel and chop the shallot. Dab meat dry and cut into cubes. Heat 2 tablespoons of oil in a frying pan. Fry the diced chicken for about 5 minutes while turning. Approx. 1 minute before the end of the cooking time, add the shallot and fry.
2
Season with salt and pepper and remove.
3
Wash the tarragon, shake dry and cut the leaves into small pieces. Cut Valencay into cubes of about 1 cm. Grate the gruyère. Mix flour and baking powder. Mix eggs, milk, 100 ml oil and wine, pour slowly while stirring into the flour mixture.
4
Season with salt and pepper. Fold in cheese, meat and tarragon. Pour the mixture into a greased and floured box form (approx. 11 x 30 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) bake for approx. 30 minutes (chopstick sample). Take out, let cool and turn over. Cut into slices and serve lukewarm or cold.