This updated version of an original 18th-century chicken dish is still richly satisfying. Don’t be put off by the name, it’s simply chicken topped with a puffy Yorkshire pudding. While the Yorkshire pudding is usually plain, we decided to jazz it up by adding parsley, rosemary, and pepper.
- 11/4 pounds skinless, boneless chicken thigh, cut into 2″ chunks
- 3/4 tsp salt
- 1 cup flour
- 2 TB chopped parsley
- 1/2 tsp rosemary
- 1/4 tsp pepper
- 1 cup low-fat (1%) Natural By Nature organic grass-fed milk
- 1 large egg
- 2 large egg whites
- 1 TB Organic Extra Virgin Olive Oil
PREP TIME: 35 MINUTES
- Preheat broiler with rack 6″ from heat source. Sprinkle chicken with 1/4 tsp salt and broil 3 minutes per side until almost cooked through. Place chicken in a single layer in a 7″ x 11″ nonstick baking dish.
- Preheat oven to 450°F. In large bowl, stir together flour and remaining salt. In small bowl, whisk together milk, egg, egg whites, and oil. Whisk milk mixture into flour mixture until batter is smooth.
- Pour batter over the chicken and bake 25 minutes until pudding puffs and browns and chicken is cooked through.