Deelady
03-18-2009, 06:25 PM
Yorkshire Pudding Chicken
1 2/3 cup All-purpose flour
1/2 teaspoon Each salt and pepper
1 2 1/2-3 lb broiler-fryer chicken, skinned and cut-up
1 tablespoon Olive oil
4 cups Chicken stock or low-sodium chicken broth
1 large Egg
2 larges Egg whites
1 cup 1% milk (low-fat)
3 tablespoons Unsalted butter or margarine, melted
3 tablespoons Parsley; minced
1 teaspoon Fresh thyme; or 1/4 tsp dried, chopped
On a piece of wax paper, combine 1/3 cup of flour, 1/4 tsp of salt, and the pepper. Coat the chicken with this mixture.
In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 mins on each side or until browned.
Add the stock and bring to a boil. Lower the heat, cover, and simmer 15 mins. Transfer to a buttered 13 x 9 x 3-inch baking dish, reserving the stock.
Preheat the oven to 425 F. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 Tbs of the butter, and the remaining 1/4 tsp of salt,
then whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered, for 15 mins. Reduce the oven temperature to 350 F
and bake 20 mins longer or until the topping is puffed and golden. Meanwhile, in a medium-size saucepan, heat the remaining 2 Tbs of butter over moderate heat.
Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 5 mins, stirring frequently.
Stir in the parsley and thyme. Drizzle about 1/2 of the gravy over the chicken . Serve with the remaining gravy and a green salad. Makes 4 servings.
1 2/3 cup All-purpose flour
1/2 teaspoon Each salt and pepper
1 2 1/2-3 lb broiler-fryer chicken, skinned and cut-up
1 tablespoon Olive oil
4 cups Chicken stock or low-sodium chicken broth
1 large Egg
2 larges Egg whites
1 cup 1% milk (low-fat)
3 tablespoons Unsalted butter or margarine, melted
3 tablespoons Parsley; minced
1 teaspoon Fresh thyme; or 1/4 tsp dried, chopped
On a piece of wax paper, combine 1/3 cup of flour, 1/4 tsp of salt, and the pepper. Coat the chicken with this mixture.
In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 mins on each side or until browned.
Add the stock and bring to a boil. Lower the heat, cover, and simmer 15 mins. Transfer to a buttered 13 x 9 x 3-inch baking dish, reserving the stock.
Preheat the oven to 425 F. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 Tbs of the butter, and the remaining 1/4 tsp of salt,
then whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered, for 15 mins. Reduce the oven temperature to 350 F
and bake 20 mins longer or until the topping is puffed and golden. Meanwhile, in a medium-size saucepan, heat the remaining 2 Tbs of butter over moderate heat.
Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 5 mins, stirring frequently.
Stir in the parsley and thyme. Drizzle about 1/2 of the gravy over the chicken . Serve with the remaining gravy and a green salad. Makes 4 servings.