Savory Lemon-Kissed, Sun-Dried Tomato Artichoke Chicken Clafoutis

While a proper clafoutis is a French dessert consisting of cherries suspended in a pancake-like batter; other fruits are often used in clafoutis as well. Although officially it seems they then become flaugnardes. Flaugnardes is not nearly as fun to say as clafoutis, nor does it sound anywhere near as appealing even if you have the proper French enunciation. Clafoutis comes from the verb clafir, meaning “to fill.” So why not fill your clafoutis with savory ingredients instead? R. Allen Smith on the Every Day with Rachael Ray site did just that with Chicken-Tomato Clafoutis. The concept intrigued me and I actually tried the recipe in its original form, but I felt the recipe needed tweaking quite a bit. I wanted to include my favorite ingredients to create a better combination of flavors and also make this dish potentially dairy free and vegetarian. So I added lemon juice, artichoke hearts, paprika, and Dijon to create this Savory Lemon-Kissed Sun-Dried Tomato Artichoke Chicken Clafoutis.

The original recipe called for baguettes, but as much as I love Against the Grain baguettes (and I really do, but only about once a year), I prefer using Rudi’s Multigrain Bread for this recipe. It’s more accessible and when toasted works well for this recipe.

Let’s talk about Rudi’s Gluten-Free Bakery for a few minutes. I had the pleasure of attending a bloggers’ dinner the folks at Rudi’s hosted at Wildfire Restaurant in Chicago at the end of April. The timing coincided with the Gluten-Free and Allergen-Free Expo. I met Silvana Nardone (Silvana’s Kitchen and Easy Eats) for the very first time in the lobby of the hotel before the shuttle bus headed to Wildfire. Actually I did that thing I do … I called out “Silvana!?” Then I introduced myself and we talked nonstop on the shuttle bus until we reached Wildfire. It was great!

My dear friend, Heidi (Adventures of a Gluten-Free Mom), was my date and came straight from the airport. I also met Brittany Angell (Real Sustenance) for the very first time as we gathered in our reserved dining room at Wildfire. Her husband, Rich Angell, was also in attendance with her. (He, his production company, and another producer, were filming a documentary on all things gluten free for PBS. Stay tuned for that!)

Local bloggers Betsy Thompson (Gluten-Free Betsy) and Andrea McCarthy (Rockin’ Gluten Free) were also in attendance. It was my first time meeting both of them, too, and they are sweethearts, so that was another treat! Others in attendance were Carol Shilson, Executive Director of the University of Chicago Celiac Disease Center (who I met at the General Mills Gluten-Free Bloggers Summit), and her family; Joel and Mary Schaeffer of Allergy Chefs; and Rudi’s warm, friendly, and helpful marketing and contract personnel.

Wildfire Restaurant is known for its commitment to serving safe, delicious food to those who are gluten free. From the moment we walked in the door, we were treated exceptionally by both Rudi’s personnel and the folks at Wildfire. There was a lovely salad, Wildfire’s own gluten-free pizza, “burgers” of one’s choice (Black Angus beef, turkey, or Portobello & goat cheese) served on the new Rudi’s gluten-free hamburger buns, and flourless chocolate cake with ice cream and hot fudge topping. All the food was excellent.

There were a few brief presentations interspersed throughout the evening. Ruth Hayden, director of training and the resident gluten-free expert of Wildfire Chicago, joined us for a few minutes to talk about Wildfire’s dedication to serving those who are gluten free safely and well, including the creation of their own thin crust gluten-free pizza. Doug Radi, Vice President of Marketing for Rudi’s, spoke about the long history of the company and its addition of gluten-free bakery to its company. He told us that once Rudi’s committed to offering a quality gluten-free bread using organic ingredients, it took a few years before it was deemed ready to offer to the consumer. He also reminded us that Rudi’s gluten-free products are certified gluten free by the Gluten-Free Certification Organization. Carol Shilson spoke briefly on the UCCDC’s latest research (with emphasis on the mouse model work by Dr. Bana Jabri) and the center’s plans for the future (including a cure for celiac disease!). She also mentioned UCCDC’s (then) upcoming annual fundraiser in May. (Andrea attended that event and did a recap here.) Here are a few of my photos below and here’s a write-up on the dinner from Rudi’s blog.

As we headed out the door after the dinner, Rudi’s gave us bags full of their (at the time) newly launched hamburger and hot dog buns and bread. They also reminded us about their recipe contest and urged us to join in. Because I was staying for several days after the conference to visit a friend, I opted to pass my wonderful freebies on to other gluten-free blogger friends staying in town for the Expo. I was sad, but the other bloggers were glad; they welcomed the Rudi’s gluten-free bread products!

I knew which recipe I wanted to make for my submission to the Rudi’s recipe contest, but when it came time for the final iteration and submission, Rudy’s bread was nowhere to be found in my area. (Remember how limited I am with grocery choices.) So in the end I just kept the recipe for us to enjoy and my officemates to salivate over when we ate leftovers for lunch. The aroma alone from this clafoutis is divine. My rendition of this savory clafoutis is a recipe that I’m quite pleased with and one that Mr. GFE raves over and requests once a month now. He would never say clafoutis though. He calls it that artichoke chicken thing. And please don’t tell him there are sun-dried tomatoes in it. He will pass on anything with sun-dried tomatoes every time, but when chopped into smaller bites in combination with the other ingredients in this dish, he likes them just fine. Again, as long as he doesn’t know what they are. Shhhh. Enjoy!

Savory Lemon-Kissed, Sun-Dried Tomato Artichoke Chicken Clafoutis (Gluten Free, Dairy Free)
(Click here for a printable version of this recipe.)

Batter Topping:

1/2 cup gluten-free flour mix (see notes)

1 Tablespoon baking powder (not a typo)

1/4 teaspoon salt

½ cup milk (non-dairy or dairy)

2 large eggs

2 Tablespoons extra virgin olive oil (or another oil of your choice, or butter—non-dairy or dairy)

1 cup chicken broth (or vegetable broth)

Clafoutis Filling:

1 – 2 tbsp lemon juice (per your taste preference)

2 cups coarsely chopped cooked chicken (rotisserie chicken works well because it’s moist and tender; be sure it’s gluten free … see notes for vegetarian option)

1 to 2 Tablespoon extra virgin olive oil (or butter, non-dairy or dairy or another oil of your choice)

1 small onion, finely chopped

6 cloves of garlic, minced (use less if not a garlic lover)

About 2 cups of gluten-free bread, toasted and cubed/torn into pieces (about 5 slices; great way to use heels; I prefer Rudi’s multigrain bread)

1 can artichoke hearts, rinsed, drained, and cut into  much smaller pieces

10 sun-dried tomatoes, cut into much smaller pieces

Salt (optional, a shake or two to taste)

1 tsp smoked paprika (sweet paprika works, too)

1 ½ tsp Dijon mustard

Preheat oven to 375 degrees.

First, make the batter. Whisk together flour, baking powder, and salt.  With a wooden spoon or hand mixer, beat in milk, eggs, and olive oil. Set aside.

Squeeze fresh lemon juice into a large bowl. Add chicken. Stir. Set aside.

Heat olive oil over medium heat.  Add the onion and cook until softened, about 2 or 3 minutes.  Add garlic and cook another 30 seconds or so. Transfer the onion, garlic, olive oil mixture to a large bowl and mix in bread, chicken, artichoke heart pieces, sun-dried tomato pieces, salt, paprika, and mustard.

Spread the chicken-bread mixture in a well-greased, heavy, 10″ oven-proof skillet.

Add chicken broth to prepared batter and pour over chicken mixture in skillet, pressing down with spoon if needed to moisten the bread.  Bake until golden and set, about 35 minutes.

Shirley’s Notes:   Renee (Beyond Rice and Tofu) mentioned recently that she uses chickpeas just about any time a recipe calls for chicken to make the dish vegetarian. I think that substitution would work great in this recipe, but haven’t yet tried it myself. I use kitchen shears to chop up both the artichoke hearts and the sun-dried tomatoes as chopping them with knives is awkward and just seems like too much work. I’ve used both an all-purpose gluten-free flour mix and all-purpose gluten-free flour mixed with almond flour in the batter. Both worked well. I’ve made this recipe with full-fat coconut milk, almond milk, or cow’s milk. I’ve used extra virgin olive oil, coconut oil, grapeseed oil, and/or butter. The first time I made this recipe, I skipped the chicken broth and used slightly more almond milk and butter. I’ve used both Rudi’s multigrain bread and Udi’s multigrain bread, although I far prefer Rudi’s multigrain bread in this recipe. Gluten-free baguettes, like the excellent Against the Grain baguettes, can also be used, and again, the original recipe called for baguettes. Gluten-free sandwich bread is far more accessible though and still works just fine. If you use a flavor rotisserie chicken like lemon garlic (after checking gluten-free status), you’ll most likely want to adjust the amount of or omit the other ingredients. With a lemon garlic rotisserie chicken, I left out the lemon juice and the garlic in the recipe because the chicken supplied those flavors. Bottom line—I’ve made this recipe a variety of ways and this savory clafoutis is always wonderful, so feel free to make adjustments for your needs. I’m not sure if this savory clafoutis can be made egg free, but will excited if a gfe reader does make this recipe egg free and vegan and shares with us!

p.s. The giveaway of Amy’s very popular Simply Sugar and Gluten-Free Cookbook is still going on here, and I’m hosting a giveaway of Nicole Hunn’s highly rated Gluten Free on A Shoestring Cookbook on my Facebook page. Don’t miss out!

This post is linked to Real Food WeeklyGluten-Free Wednesdays, and Friday Foodie Fix–Tomatoes.

Full Disclosure: This is an uncompensated review and the opinions expressed here are my own.  I purchased the bread used in the development of my recipe with free coupons from Rudi’s. I also was privileged to attend a special bloggers dinner in May hosted by and compliments of Rudi’s Gluten-Free Bakery, which was held at Wildfire Restaurant in Chicago.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

38 Responses to “Savory Lemon-Kissed, Sun-Dried Tomato Artichoke Chicken Clafoutis”

  1. Kristina @ spabettie on July 21st, 2011 11:52 am

    this sounds SO good!! I recently made a clafoutis and was thinking of making a tomato one!! :)

    and I had to laugh – I have done the same thing with Jason, if I make the sun dried tomatoes small enough he likes them!

    • Shirley on July 24th, 2011 3:30 pm

      Hi Kristina–Thanks, dear! I think a tomato clafoutis would be great if you did it properly, which, of course, you would. :-) LOL on getting in the sun-dried tomatoes … I think that “whole” they are just too potent for our men. ;-)

      xo,
      Shirley

  2. Nance on July 21st, 2011 12:18 pm

    So, this is more of a bread pudding or dressed-up dressing, right? Regardless, it sounds delicious, and like a good way to use up some leftovers, too.

    • Shirley on July 24th, 2011 3:33 pm

      Hey Nance–It doesn’t really have a bread pudding consistency. But it doesn’t really say dressing despite the bread either … well, at least not to me. I’d call it more casserole like. Using it as a “clean-out-the-fridge” dish might be fun, and tasty! :-)

      Shirley

  3. Rebecca @ How the Cookies Crumble on July 21st, 2011 4:38 pm

    Yum! I love the idea of making a sweet dessert into a savory dinner! This looks like a perfect meal.

    • Shirley on July 24th, 2011 3:35 pm

      Hi Rebecca–Welcome to gfe! :-) Thanks! I have plenty of sweet treats in my arsenal, but always appreciate tasty new dinners so we’re quite pleased with this recipe at my house. The leftovers are even better. ;-)

      Shirley

  4. Kay Guest on July 21st, 2011 5:03 pm

    Hey Shirley!
    I’ve been waiting for one of Mr.GFE’s favorites!
    This looks really good…in fact, it looks so good that I really shouldn’t read this while I am hungry!
    Kay

    • Shirley on July 24th, 2011 3:37 pm

      Hi Kay–LOL … you’re counting on Mr. GFE’s opinion more than mine!? ;-) You guys must have similar tastes. I’d say this recipe classifies as upscale comfort food. :-) Yes, reading blogs while hungry is very dangerous!

      Shirley

  5. InTolerantChef on July 21st, 2011 7:09 pm

    Great idea to make it savory, it looks like a lovely dinner indeed and one I can teach to my girls. They’re in the middle of a crash course in cooking as I might be out of the kitchen for a couple of months and this recipe will certainly go on their ‘must make’ list.

    • Shirley on July 24th, 2011 3:38 pm

      InTolerantChef–I’m sorry that you’ll be out of the kitchen for a while, but how wonderful that you are teaching your girls to cook! :-) Yes, this is a terrific one dish dinner. This recipe has a few steps obviously, but there’s nothing hard about it. ;-)

      Shirley

  6. Heidi @ Adventures of a Gluten Free Mom on July 22nd, 2011 1:08 am

    I had never heard of Clafouti before I made a cherry one last summer (so good!). I LOVE your idea of making a savory version and the next time Luke has a sleep over at Nana and Papa’s, you bet your bottom dollar this is what I’m making (since he can’t have eggs), LOL!

    What a fun night that was at Wildfire, I miss you Shirley!

    xo,
    Heidi

    • Shirley on July 24th, 2011 3:40 pm

      Hey Heidi–Yep, cherry clafoutis is the original. Pretty and tasty. I bet Ricki or Maggie can figure out how to make this recipe egg free! Until then, your plan is a good one. ;-)

      Yes, that was a super fun evening! I could go for a repeat. :-) Miss you, too! xo,
      Shirley

  7. Ina Gawne on July 22nd, 2011 9:28 am

    Shirley – this sounds fabulous! What a great idea to make a savory clafoutis! Rudi’s food looks scrumptious too!

    • Shirley on July 24th, 2011 3:41 pm

      Ina–It really is a delightful clafoutis—thanks! Yes, the Rudi’s dinner was quite scrumptious. It’s surprising we got to eat since we were talking so much. ;-) It was a lovely evening.

      Shirley

  8. Peter Bronski on July 22nd, 2011 10:37 am

    Hi Shirley. I love the new header on your blog! Is it new, or am I that unobservant? I feel like it wasn’t there when I visited last week… Looking good! Have a great weekend,

    Pete

    • Shirley on July 24th, 2011 3:44 pm

      Hi Pete–Yes, the header is new—thanks so much! I really appreciate the feedback. :-)

      Weekend is very subdued … no camping due to the extreme heat, so feeling like a house mouse. ;-) Hope you guys are having a good weekend and faring a bit better in the heat department!

      Shirley

  9. Heather @Gluten-Free Cat on July 22nd, 2011 11:12 am

    You’re such a sneaky Mrs.! I’ve never made a Clafoutis before, but sun-dried tomatoes and artichokes are a match made in heaven.

    • Shirley on July 24th, 2011 3:46 pm

      Heather–Haha! Yes, sometimes I’m sneaky. ;-) That’s exactly what I thought about sun-dried tomatoes and artichokes! :-) When I read the original recipe, it was a no brainer to adapt it to add artichokes and a few of my other favorite ingredients.

      Shirley

  10. Kim (Cook IT Allergy Free) on July 22nd, 2011 7:11 pm

    I am so glad that you finally posted this! It sounds so completely amazing!! I just love that combination of flavors! I am thinking that this would be a perfect thing for a beach dinner, actually! I am going to make sure I pick up all of the ingredients before we head over there next week! I have never had a savory Clafouti before, so I am anxious to try!

    I had to laugh at Mr GFE’s choice of names for this dish. That is exactly what Kurt would call it too! And you can tell him that Conner does not like sun dried tomatoes either, BUT when I chop them up small and put them in pastas or on pizzas he devours them without even knowing. Teehee!!

    xoxo
    k

    • Shirley on July 24th, 2011 3:50 pm

      Hi Kim–Thanks so much, dear! This is rather like an upscale casserole I suppose. We enjoy it very much … hope you guys do, too! We can’t expect our guys to remember names more fit for blog titles than dinner requests, can we? ;-) As long as they like it, we’ll have to be happy. LOL I won’t even mention the sun-dried tomatoes to Mr. GFE. I never, ever utter their name. It’s a sure-fire way to put a recipe on the “I will never consume that” list. There are not too many things on that list, but it’s a bummer when something does go on it!

      xoxo
      Shirley

  11. Katrina (gluten free gidget) on July 23rd, 2011 8:17 am

    I NEVER would have thought to make a savory clafoutis! That is awesome! That is why I love to read your blog. You are an endless source of culinary inspiration!

    • Shirley on July 24th, 2011 3:50 pm

      Hi Katrina–What a fabulous compliment–thank you so much!! I can’t take credit for the original idea, but I’m happy to run with it. ;-)

      Shirley

  12. Jeanette on July 23rd, 2011 11:09 am

    What a nice savory clafoutis – I’d never think of making one. Sounds like a fun dinner – I haven’t tried Rudi’s yet, but will look for them.

    • Shirley on July 24th, 2011 3:53 pm

      Hi Jeanette–Yes, it’s a lovely dinner. I like Rudi’s because of their organic real food ingredients, but if you can’t find them locally, you can use any gluten-free bread you like. I’ll probably try it with homemade grain-free bread in the near future, too. Well, once I want to cook ANYTHING again … major HEAT here now! LOL

      Shirley

  13. Hannah on July 23rd, 2011 11:30 pm

    Wow! I’ve had a myriad sweet clafoutis (because they’re so easy to make both gluten- and dairy-free, which is necessary in my family!) but never even imagined a savoury one! I love your use of Dijon and artichokes, which are two beloved flavours in my book :)

    • Shirley on July 24th, 2011 3:54 pm

      Hi Hannah– :-) Thanks, and welcome to gfe! Dijon and artichokes really do take this dish to another level from the original. ;-)

      Shirley

  14. Cookin' Canuck on July 24th, 2011 12:48 pm

    This is such a fantastic idea. I am a savory kind of gal, so I find the flavors in this so appealing.

    • Shirley on July 24th, 2011 3:58 pm

      Hi Dara–I know we’ve chatted on Twitter before, but I believe this is your first time at gfe—welcome! So happy to have you here. :-) I think you’ll really enjoy this clafoutis if you are a savory gal and the flavors are ones you enjoy. They are definitely some of my faves! ;-)

      Thanks again for stopping by!
      Shirley

  15. Carol, Simply...Gluten-free on July 28th, 2011 8:49 am

    I would never have thought to make a savory clafoutis – you are genius! I have said it before and I will continue to say it :) Thanks for a great recipe!

    • Shirley on July 28th, 2011 6:38 pm

      Oh, Carol, you always know how to make my day–thank you! :-) You are welcome, dear. Enjoy!

      xo,
      Shirley

  16. Angie Halten on July 28th, 2011 9:55 pm

    You know how you hear a new word, then you hear about it everywhere. Thats what its like for me and “clafoutis”. Two weeks ago I’d never heard of it before, now every time I’m searching out recipes I find it. So it must be good right? And since I love tomatoes and artichokes, your recipe sounds fantastic!! Forget the fruity ones, savory is the way to go in my books. Can’t wait to try it!

  17. Alta on August 5th, 2011 12:58 pm

    Shirley! This sounds SO good! I definitely need to see if I can sneak sundried tomatoes and artichokes into the hubby’s dinner. Yum.

    • Shirley on August 5th, 2011 5:56 pm

      Alta–I bet you could do it! Admittedly Mr. GFE is an artichoke lover, but I sneak those sun-dried tomatoes by him in this dish with no problems. I hope it works because you deserve to enjoy this clafoutis! ;-)

      Thanks!
      Shirley

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