Chicken pudding

Yield: 4 servings

Measure Ingredient
1⅔ cup All-purpose flour
½ 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

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:30

1. On a piece of wax paper, combine ⅓ cup of flour, ¼ 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.

2. 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 ¼ 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.

3. Meanwhile, in a medium-size saucepan, heat the remaining 2 Tbs of butter over moderate heat. Add the remaining ⅓ cup of flour and cook until bubbly. Whisk in 3½ 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 ½ of the gravy over the chicken . Serve with the remaining gravy and a green salad. Makes 4 servings.

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