Cream Puffs with Tarragon Chicken Hash

• 1 small, cooked chicken breast (see recipe)
• 1 1/2 cups leftover chicken, cut into cubes
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chicken broth, fresh or canned
• 1/2 cup heavy cream
• Salt, if desired
• Freshly ground pepper
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
• 24 cream puffs (see recipe)

1. Remove the skin and bones from the chicken breast and discard.
2. Cut the meat into very small cubes.
3. There should be about one and one-half cups.
4. Set aside.
5. Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
6. When blended, add the broth, stirring rapidly with the whisk.
7. When thickened and smooth, stir in the cream.
8. Add salt and pepper to taste, nutmeg, cayenne and tarragon.
9. Let simmer, stirring, about two minutes.
10. Add the chicken and stir.
11. Bring to the boil.
12. Slice off the tops of all the cream puffs.
13. Spoon an equal portion of the mixture into each cream-puff bottom.
14. Replace the tops and serve.

chicken, leftover chicken, butter, flour, chicken broth, heavy cream, salt, freshly ground pepper, nutmeg, cayenne pepper, tarragon, cream

Taken from cooking.nytimes.com/recipes/6809 (may not work)