2 tbsp olive oil
800g chicken thigh fillets
1/4 cup plain flour
1 brown onion, diced
2 cloves garlic, crushed
2 carrots, peeled, cut into large pieces
1 tbsp tomato paste
2 cups chicken stock
1 bay leaf
2 medium potatoes, peeled, cut into large pieces
1 tbsp parsley, finely chopped
1/2 cup plain flour
1/2 cup milk
2 tbsp vegetable oil
- In a large lidded casserole dish, heat 1 tbsp oil. Cut chicken thigh fillets into large pieces and dust in flour, salt and pepper. Brown on all sides, then remove to a plate. Repeat until all of the chicken has been browned.
- Heat remaining oil, if necessary, and cook onion over medium heat for 2-3 minutes until starting to soften. Add garlic and carrots and cook for 1 minutes. Stir through tomato paste, then return chicken with bay leaf and potatoes, and pour over stock. Bring the boil, then reduce heat, cover with a lid and simmer for 50 minutes until chicken is very tender.
- Meanwhile, to make pudding, whisk together eggs and flour, then gradually add milk and whisk until smooth. Season well. Refrigerate for 30 minutes.
- Preheat oven to 230C (fan-forced). Pour oil into a 20-22cm heavy-based, oven-proof frypan, and place in the oven for 15 minutes. Remove pan from oven and pour in batter. Bake for 15-18 minutes until puffed and golden. Transfer to serving platter. Spoon chicken casserole into giant Yorkshire pudding, sprinkle with parsley and serve.
The Yorkshire pudding is best eaten straight from the oven. Make sure you time things so the casserole is close to cooked before you bake the pudding.
If the casserole is too thin, mix a little of the liquid with 1-2 tsp plain flour in a small bowl, then return to the casserole to help thicken it.
Credits: Best Recipes