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British Skillet Chicken Stew
A skillet British chicken thigh stew with onion and carrots, finished with mature cheddar and gravy, served over Yorkshire pudding batter.
Ingredients
Instructions
Season the chicken thighs and braise them over medium-high heat until well browned, about 10 minutes.
Add the onion and carrots, cooking until softened, about 6 minutes.
Stir in the mature cheddar and gravy, letting the sauce thicken for 3 minutes.
Prepare the Yorkshire pudding batter separately and cook according to package directions.
Let the stew simmer for about 19 minutes so the chicken becomes tender.
Taste and adjust the seasoning.
Serve hot over the Yorkshire pudding, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
