Stuffed Yorkshire Puddings with Stout Chicken Gravy

Mini Yorkshire puddings filled with savoury braised chicken, peas and carrots in a stout, beer-infused chicken gravy.

Made with:

What You'll Need

Amount	Ingredients
1 Tbsp	Vegetable Oil
1 x 4 oz (115 g)	Chicken Breast, Braised in the Stout Chicken Gravy
1 pinch	Black Pepper
1 pinch	Custom Culinary® Tuscan Herb Seasoning
1 cup	Custom Culinary® Chicken Gravy Prepared as per Instructions with 1/3 of the Water Switched Out for Stout
2 Tbsp	Fresh Peas
2 Tbsp	Fresh Diced Carrots
3 portions	Yorkshire Puddings
1 tsp	Chopped Chives

Preheat oven to 400°F (204°C).
Season the chicken breast with Custom Culinary® Tuscan Herb Seasoning and black pepper.
Add the vegetable oil to a medium saucepan and place over high heat until slightly smoking. Turn down to medium heat and sear each side of the chicken breast in the hot oil for 3-4 minutes.
Pour the stout into the pan to deglaze, and add the peas, carrots, and Custom Culinary® Chicken Gravy. Cook for 1 minute. Place the pan into the preheated oven and bake at 400°F (204°C) for 5 minutes or until cooked through with a 165°F (74°C) internal temperature.
Remove the pan from the oven and allow to cool slightly. Pull chicken. Return chicken to the stout gravy and warm up over medium heat on stove.
Warm the Yorkshire puddings for 3 minutes in the 400°F (204°C) oven, put onto the center of the appetizer plate and fill with pulled chicken, stout gravy and vegetables. Garnish with chopped chives.