Cafe Osage Recipe
by Chef Scott Davis
Finding ways to transform leftovers is more fun than just reheating last night’s dinner for lunch. This recipe is easy to pull off and is perfect for making use of some leftovers from a roast chicken dinner.
After dinner the leftover chicken will get packed up and the bones along with any uncooked vegetable scraps will simmer on the stove for a stock.
When following this recipe, you will need to be mindful of the how much seasoning you add, as it will be dictated by the seasoning of your leftover chicken.
A couple notes:
Of course this doesn’t need to use leftovers… you can poach 1 or 2 chicken thighs in stock and proceed with the recipe.

Sauteed mushrooms and vegetable stock are a good vegetarian substitute.

Eggs en Cocotte
Yields 4 servings
Time 30 minutes

1 Cup Chicken Stock
1/2 Cup Cooked Chicken (preferably dark meat, no skin), torn into small pieces
2 Tbsp Butter, plus more to grease ramekins
2 Tbsp Flour
4 Eggs
4 TBSP Heavy Cream
Fresh cracked pepper


Preheat oven to 375 degrees.
In a small sauce pan, over medium heat, make a roux by melting the butter and whisking in flour. Continue to cook while constantly stirring until roux is golden brown and has a slightly nutty aroma. Add chicken stock, bring to a simmer and remove from heat once sauce has thickened slightly. Stir in the chicken. Taste and adjust the seasoning.
Grease 4 (approx 6 ounce) ramekins with butter and sprinkle with a little salt and pepper. Divide the chicken sauce between the ramekins. Add an egg and 1 Tbsp of the heavy cream to each dish. Top with a pinch of salt and some cracked pepper.
Place ramekins in a baking dish and transfer to the oven. Carefully fill the baking dish with boiling water a bit more than halfway up the ramekins. Bake until whites are set and yolks are still a little runny, 12-16 minutes.
Remove from oven and, with a metal spatula, lift ramekins from the baking dish. Dry the bottoms of the ramekins, set on plates and serve right away. Best enjoyed with buttered toast.