Toad in the hole is a British classic. A giant Yorkshire pudding with sausages baked in the middle? Yes please.
Although sausages are not great for the waistline. We don’t often eat sausages but I really wanted toad in the hole so I thought, why not put something else in the middle? That’s how chicken toad in the hole was born. It was delicious. Again no strict recipe so you can make it your own.
I used Jamie Oliver’s Yorkshire pudding recipe and set it aside. When it came to the type of chicken, I decided to use chicken thighs on the bone. This is because the meat is more tender than breast and won’t over cook and dry out. I simply marinated the chicken in herbs and spices, just as I would have with a roast chicken.
In a roasting tray, I added a good drizzle of rapeseed oil. Try to use an oil with a high smoking point like sunflower oil, groundnut oil or rapeseed oil so that it can handle the high heat of an oven. Otherwise something like olive oil will smoke out the house. Not good.
In the roasting tray I added sliced red onions, chunks of garlic and rosemary. Don’t chop the garlic too small, or it will burn in the oven. Then I placed the marinated chicken thighs on top. Place in the oven at 200 degrees C for approximately 20 minutes. This is to partly roast the chicken and to get the oil at the bottom of the dish really hot. The hot oil will make the yorkshire pudding batter rise.
After 20 minutes or so, take the tray out and quickly add the batter all around the chicken. Place it back in the oven and do not open it for another 25 minutes or until the batter has risen and is golden and crisp.
Serve with any vegetables you like and gravy. Delicious! I really love this idea and its super easy. Its a great alternative to a traditional Sunday roast. Why not give it a try? Let me know if you do!
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