Mom's Savory Dutch Baby with Chorizo Recipe

Mom's Savory Dutch Baby with Chorizo Recipe
Dutch baby.

Arthur Bovino

Dutch baby.

This one is purely from my Mom's imagination: a savory Dutch baby with chicken and chorizo. Sounds like an illegitimate child, I know — like I just discovered I have a long-lost Dutch half-brother. Let me explain. So the Dutch baby is a version of a German pancake, right? It's usually made with eggs, flour, milk, vanilla, and topped with confectioner's sugar. It's sweet and often served at breakfast as noted in these traditional approaches.

Mom, chicken, and chorizo on a breakfast pancake? What's going on! "I just had a hankering for this," she explained. "I just thought it would be good." But where did the inspiration even come from? "I saw it on Cook's Country TV, and I've been fascinated with it ever since. I combined two recipes, one from Food.com, the other from Food Network.com into one of my own."

I shouldn't have been surprised; my mother is notorious for cutting down on sugar in recipes, usually for better effect. But I was skeptical about this idea at first — I mean, it's a chicken pot pie with chorizo on a breakfast pancake. But I tried it, and it was really good. There was still a little sweetness — a touch that accented the flavors of the chicken and chorizo. It's different and not as heavy as your run-of-the-mill chicken pot pie.

And hey, why shouldn't it work? Think chicken and waffles. Wafels & Dinges has been doing a wafel with BBQ pulled pork for a while. Maybe Mom's on the cutting edge. Nice one, Mom.

Click here to see Recipe SWAT Team: Chorizo

Ingredients

For the topping:

  • 2 tablespoons butter
  • 6 cloves of garlic, pressed
  • 2 chicken breasts, thinly-sliced
  • Salt and pepper, to taste
  • All-purpose flour, for dipping
  • 1 ½ slices of bacon, finely chopped
  • 2 chorizo sausages, sliced
  • 1 small onion, chopped
  • 4 carrots, sliced
  • 2 celery stalks, sliced
  • ¼ package frozen organic baby peas (or fresh if you can get them)
  • 6 Brussels sprouts, quartered
  • ½ cup red wine
  • 1/3 cup organic chicken broth

For the Dutch baby:

  • ¾ cup of milk
  • 2 large organic eggs
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ cup unbleached all-purpose flour
  • 3 tablespoons unsalted, or sweet organic butter

Directions

For the topping:

The topping needs to be made first, so it's ready as soon as the Dutch baby comes out of the oven. Melt the butter in a pan. Rub one clove of pressed garlic each chicken and then season it with salt and pepper and dip it in flour. Place in pan with butter and brown each side for about a minute on each side  over medium-high heat, remove the chicken and set aside. Put the bacon in and cook for a minute, then add chorizo and cook in remaining butter, less than a minute on each side, then remove.

Put in chopped onions, garlic, carrots, celery, peas, and Brussels sprouts in the butter, cover, then cook for about 4 minutes. Add wine and reduce, for about 5 minutes. Add chicken broth. Cube chicken breast and add to the pan with the chorizo. Simmer while you make the Dutch baby.

For the Dutch baby:

Preheat the oven for 15 minutes at 450 degrees. Use a whisk to combine all ingredients except for butter, adding a little bit of the flour at a time. Put 3 slices of butter in the pie plate in the oven for 2 minutes. Melt the butter then remove (don't brown it!). Use basting brush to butter the edges of the pie plate. Pour in the mixture and put the pie plate on a middle rack of your oven (it will rise!). Bake it for 20 minutes at 450 degrees. Then lower the heat to 350, and bake for 8 minutes.

Cut a slice of Dutch baby and top it with the filling and eat.

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.