Virginia Chicken Pudding
This updated version of an original 18th-century chicken dish is still richly satisfying. The name may be a bit offputting, but it's simply chicken topped with a puffy Yorkshire pudding we decided to update also by adding parsley, rosemary, and pepper.
  • 1-1/4 pounds skinless, boneless chicken thigh, cut into 2-inch chunks
  • 3/4 teaspoon salt
  • 1 cup flour
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 1 cup low-fat (1%) milk
  • 1 large egg
  • 2 large egg whites
  • 1 tablespoon olive oil

1. Preheat broiler with rack 6 inches from heat source. Sprinkle chicken with 1/4 teaspoon salt and broil 3 minutes per side until almost cooked through. Place chicken in a single layer in a 7- x 11-inch 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.

Nutritional Information
Per serving: 420 calories, 17g total fat, 4.5g saturated fat, 7.6g monounsaturated fat, 3.3g polyunsaturated fat, 1g dietary fiber, 36g protein, 27g carbohydrate, 157mg cholesterol, 605mg sodium.
Good source of: niacin, riboflavin, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time