Skillet Chicken Stew with Yorkshire Pudding Batter

Name: Skillet Chicken Stew with Yorkshire Pudding Batter
Prep time: 17 min
Cook time: 12 min
Total time: 29 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups chicken thighs; 1 cup leeks; 1 cup parsnips; 1 cup Yorkshire pudding batter; 2 tsp gravy; 2 tsp mint sauce; 2 tbsp olive oil; to taste salt and black pepper

A skillet British chicken thigh stew with leeks and parsnips, finished with gravy and mint sauce, served over Yorkshire pudding batter.

Total time

29 min

Prep

17 min

Cook

12 min

Difficulty

medium

Cuisine

British

gluten-free

Ingredients

2 cupschicken thighs

1 cupleeks

1 cupparsnips

1 cupYorkshire pudding batter

2 tspgravy

2 tspmint sauce

2 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken thighs and grill them over medium-high heat until well browned, about 10 minutes.

Add the leeks and parsnips, cooking until softened, about 3 minutes.

Stir in the gravy and mint sauce for 3 minutes.

Prepare the Yorkshire pudding batter separately according to package directions.

Let the chicken simmer for about 10 minutes so the flavors meld.

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.

Calories

445

Protein

41.9g

Fat

15.6g

Carbs

33.1g

Fiber

4.3g

Sodium

271mg

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