HomenatureVirginia Chicken Pudding

Virginia Chicken Pudding

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


  1. 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.
  2. 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.
  3. Pour batter over the chicken and bake 25 minutes until pudding puffs and browns and chicken is cooked through.