Baked Chicken with Yorkshire Pudding

by Rachel on July 2, 2012

My grandmother kept all of her recipes in a small yellow recipe box on her counter.  Each recipe was handwritten on a single index card.  When I put together our family cookbook I spent hours going through those well worn, well loved, spattered and stained cards.  Many of the recipes were only outlines with vague references to quantities, approximate baking times and delightful anecdotes about how some friend had told her to do this or that thing, which she never did, and the recipe turned out fine.  This particular recipe gave my sister and me hoots of laughter when we first tried to decipher it.  Since then I have practiced this dish a number of times, and below you will find my grandmother’s terrific, trouble-free Yorkshire pudding with exact measurements and specific baking times.  It seems almost sacrilegious to present it this way.  But somehow I think you wouldn’t get quite the same giggle I did from her inexact instructions.  I’ve kept the index card.  I’ll make sure to show it to my kids someday so that they can have the same giggle I did.

Baked Chicken with Yorkshire Pudding (4-5 servings)


  • 3½-4 lb chicken cut up, or the equivalent in breasts or thighs
  • ⅓ cup flour
  • 1½ teaspoons dried sage
  • 1 1/2 teaspoons salt
  • ¼ teaspoon pepper
  • 2-4 tablespoons olive oil

Yorkshire Pudding:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ cups milk
  • 3 eggs
  • ¼ cup chopped parsley

Preheat oven to 400 degrees.

Mix together the flour, sage, salt and pepper in a low flat bowl.  Dredge the chicken pieces in the flour mixture and place on a cookie sheet.  Rub the chicken pieces lightly with olive oil.  Place the chicken, skin side down in 9x13x2 baking dish.  Bake for 40 minutes.

While the chicken is baking sift the flour, baking powder and salt into a medium bowl.  Gradually beat in milk, eggs and parsley.  I used 1% milk because it’s the only thing I ever have in the fridge.  I’m sure you could substitute whatever you’ve got in your fridge and it will turn out fine – just ask my Grandmother.  Once the chicken has baked for 40 minutes pour the pudding mixture over the chicken and bake an additional 25-30 minutes or until puffed and brown.  I find that chickens these days are really fatty.  Once the dish is done I take the pan to the sink and carefully tip the pan to drain off most of the chicken fat before serving.  The pudding should hold the chicken in place while you drain it.  Your cardiologist will thank me, so will your waistline.

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