Recipe: Chicken With Brioche Pudding

So apparently at NOPI, they actually serve this “Chicken with Brioche Pudding” dish with pheasant breasts instead of chicken. However, pheasant is seasonal so they created this recipe to share year-round! Chicken is also more readily available to most. But, if you’d like, just switch to six pheasant breasts and cook only 2 minutes in the pan, and 3 to 4 minutes in the oven. Mary Kathryn recently made this meal for New Year’s dinner and it was tasty! So, we figured we’d share this month so everyone can enjoy. Happy cooking!

Recipe originally from NOPI Cookbook

This recipe will make 6 servings
Prep time __ minutes / Cook time __ minutes


Tarragon Brioche Pudding

  • 2 heads garlic
  • 1/4 cup olive oil
  • 4 eggs
  • 1-1/4 cups heavy cream
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 oz tarragon, finely chopped
  • 2 tsp unsalted butter, melted
  • 14 oz crustless brioche loaf, trim and cut into three 9-in x 4-in slices
  • coarse sea salt and black pepper

Pea and Tarragon Jus

  • 2 cups chicken stock
  • 5 tbsp cold unsalted butter, cut into 3/4-in dice
  • 6-1/2 oz fresh/frozen shelled peas, blanched for 1-min in boiling water, and drained
  • 1/2 oz tarragon leaves


  • 2 tsp olive oil
  • 6 chicken supremes (3-1/4 lbs)
  • 1/3 oz sprigs thyme
  • 7 tbsp unsalted butter, cut into 3/4-in dice
  • 1 tbsp lemon juice


Preheat, Then Prep Garlic

First, begin to preheat your oven to 425 F (or 390 F if using convection). While you are waiting, you can make your pudding! Slice off the top quarter of your head of garlic to expose the cloves, and place heads on an 8-in square of foil, cut side up. Drizzle with 2 tbsp oil, sprinkle with salt and wrap tightly. Roast for 35 minutes, until caramelized and soft. Set aside for 10 minutes, then squeeze garlic (and oil) out of skins. Crush the garlic into a fine paste – you can use the backside of a fork.

Almost Pudding Time

Crack your eggs into a medium bowl and whisk. Gradually add in the cream, nutmeg, cinnamon, tarragon, 1 tsp salt, and a grind of black pepper. Once well blended, set aside and lightly grease a 9-in x 4-in loaf pan with butter. Line pan with parchment paper and brush additional butter on top of paper inside the pan. Layer the bottom with one long slice of brioche. Spread half the garlic puree and a third of the cream mixture. Lay down your second slice, pushing it down some o soak in liquid, and repeat with garlic puree and cream mixture. Place the last slice on top, push down some, and finish with the remainder of the cream mixture until the brioche is fully submerged. Set aside to soak for 30 minutes.

Bake the Pudding, Start the Rest

Once fully soaked, bake the pudding for 25 to 30 minutes until cooked through and golden on top. Want to know it’s cooked? Insert a knife in the middle. If it comes out clean, job well done! If not, try again in a few more minutes. Set the pudding aside to rest for 15 minutes before removing it from the pan. Then transfer to a cooling rack and discard paper. Trim the ends and cut into 6 slices. But while all of this is baking, start on the other stuff! To create the jus, place chicken stock in a small saucepan and bring it to a boil, cooking for about 12 minutes. This will reduce it by about half. Remove from heat; mix in butter and 1/2 tsp salt. Stir in peas and tarragon. Set aside and slightly warm before using.

All About the Chicken

Pour oil into a large saute pan and place on high heat. Sprinkle an even amount of salt and pepper on either side of each breast. Once the oil is smoking, add chicken skin side down. Don’t overcrowd your pan! Fry for 2 to 3 minutes, turning halfway, until golden. Add the thyme and remaining butter to the pan and cook for an additional minute, basting the chicken with butter. Transfer to the oven (in the pan, if oven-proof, or in roasting pan) and cook 12 to 15 minutes. Always check that your chicken is cooked through! Remove from oven, drizzle with lemon juice, baste, and let rest for a minute.

Final Touches

Before your chicken is complete, place the remaining 2 tbsp of olive oil from your bread pudding into a frying pan. Cook over medium-high heat. Add bread pudding slices and fry for 2 to 3 minutes, turning once. Both sides should be golden brown. Divide pudding and breasts onto 6 plates, and spoon warm pea and tarragon jus on top. Ready to serve!

Have a recipe you’d like to share? We would love to feature you! Contact us or send your favorite designer a quick email with the recipe, and include any pictures you have of cooking! Meanwhile, don’t forget to check out our most recent recipe: Yorkshire Pudding. Most importantly, have fun cooking!