Comfort Food!: Yorkshire Pudding with Chicken in Lipsmackin' Gravy!

Hey from EL The Cook!

Whats more English than Yorkshire Puddings?!
 A quick simple and easy to cook dish, which originated in the 1700's in England, though has nothing to do with the county of Yorkshire!
 Along with dishes such as Beef Wellington, Cottage Pie and Bangers & Mash form staples of English cuisine.

We took inspiration from English Chef, Jamie Oliver for this mid-week super simple recipe!

 INGREDIENTS: ( Makes 12 yorkie puds and some excellent gravy!)

Cooking Time :  
Yorkshire's: 25 minutes ( 10 minutes prep + 15 minutes fan forced oven)
Gravy : 45 minutes (10 minutes prep + 35 minutes on stove top oven)

A) For the Yorkshire Puddings:

• 2 large eggs
• 100 gm plain flour
• 100 ml whole milk
• Salt and pepper for seasoning
• Vegetable oil

B) For the Lip Smacking Chicken Gravy:

• 250 gms diced boneless chicken breasts
• 200 ml warmed chicken stock
• 2 tablespoons worcestershire sauce 
• 3 tablespoons barbeque sauce
• 1 large red onion, finely sliced
• 1 large tomato, pureed
• Dried parsley flakes
• 2 cloves of garlic, minced
• Salt and pepper for seasoning
• Vegetable oil

KITCHEN EQUIPMENT:

• A dozen muffin tray
• A large bowl
• Heavy bottomed vessel
• Whisk
• Standard cup measure
• Oven Mitts
• Spatula
• Chefs Knife
• Fan forced Oven/ Regular Oven

METHOD:

A) For the Yorkshire Puddings:

1. Preheat the oven to 250°C/450°F.
2. Put a tiny splash of vegetable oil in your individual muffin moulds and pop the tray into the oven for 10-15 minutes so it gets really hot.
3. Meanwhile in your cup measure or an empty jam jar
4. , crack 2 large eggs.Note the volume and empty into a large bowl.
5. Put the same amount of milk in the cup measure, combine and beat with the eggs
6. Now add the same amount of flour to the cup measure and whisk into the wet ingredients, till light and smooth.
7. Carefully remove your muffin tray and confidently pour the batter into the moulds leaving at least half the mold empty for rising.
8. Pop the tray back into the oven and bake for 15 minutes till golden brown, without opening the oven door, or else it will go flat!

B) For the Lip Smacking Chicken Gravy:

1. To the heavy bottomed vessel, add a splash of vegetable oil add the garlic, onion and a hint of parsley, till golden brown.
2. Add in the pureed tomato , stir till uniform color develops.
3. Add in the worcestershire sauce and the barbecue sauce for acidity and smokiness.
4. Add in the chicken and saute, till chicken takes a slight caramelization.
5. Add in the warm chicken stock and slow cook for 35 minutes.

On a bed of the lip smacking gravy, add your generous Yorkshire Pudding and devour!

Enjoy your mid-week super dinner!