This is a lovely, different recipe that uses chicken with a Yorkshire pud instead of beef. It's light, creamy, and delicious.
- 4 chicken thighs
- 2 cloves of garlic
- 2 onions
- 450ml double cream
- 300ml white wine
- Handful of tarragon leaves
- Salt and pepper
- 250g plain flour
- 5 eggs
- 500ml milk
- Pinch of salt
Prepare the Yorkshire pudding batter by sifting the flour and salt into a large bowl.
Make a well in the centre of the flour and crack the eggs in. bring the flour into the eggs and then slowly stir the milk into the batter, whisking quickly until the mixture is completely smooth.
Set the batter to one side in the fridge whilst you make the chicken part of the dish.
Finely chop the onion and the garlic. Heat some oil in a large frying pan and fry off the onions and garlic until soft, about 3 minutes.
Add the chicken pieces and fry them for 4 minutes, browning them on all sides.
Add the wine and simmer for a few minutes or until the liquid has reduced by half. Season well.
Add the cream and simmer for a few minutes, then add the tarragon and continue to simmer until the Yorkshire puddings are cooked.
Heat the oven to 180C/gas mark 4. Drizzle some oil into a muffin tin or Yorkshire pudding tin and heat it in the oven for five minutes or until smoking.
Pour the batter into the tin and return to the oven. Cook for 10 minutes or until golden and risen.
Serve the chicken pieces in the Yorkshire puddings with the sauce spooned over the top.