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Natural By Nature's Recipe Suggestion
Virginia Chicken Pudding
Serves 4
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.
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