Serves 1
Directions
- 1Roughly chop the chicken thighs and brown them in a large pot with oil.
- 2Add chopped shallots, leeks, and a halved bulb of garlic to the pot.
- 3Add fresh bay leaves, sage, thyme, a splash of sherry vinegar, Madeira, and chicken stock. Simmer until reduced.
- 4Strain the liquid into a smaller saucepan to make the gravy.
- 5Whisk in additional fresh thyme and a spoonful of wholegrain mustard. Set aside.
- 6Combine flour, eggs, milk, and a pinch of salt in a bowl to make the batter. Whisk until smooth.
- 7Pour the batter through a sieve into a clean container.
- 8Fry the sausages in a pan with oil until browned.
- 9Pour the batter directly into the hot oil in the pan with the sausages.
- 10Bake the pan until the Yorkshire pudding base is puffed and golden.
- 11Finish with a sprinkle of fresh chives and serve with the mustard gravy.
Ingredients
- chicken thigh, chopped
- shallot, chopped
- leek, chopped
- garlic, whole, bulb halved
- bay leaf
- sage
- thyme
- sherry vinegar
- madeira
- chicken stock
- wholegrain mustard
- flour
- egg
- milk
- salt
- sausage
- chives (optional)
Equipment
large potsaucepanwhisksievemixing bowlfrying pan
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