This all-in-one meal is quick to assemble and makes a hearty, comforting dinner. Browned chicken pieces are surrounded by tasty herbed popover batter and baked to a rich golden brown. Cast iron multitasks easily here, going from stove-to-oven-to-table and keeping dirty dishes to a minimum.
Prep Time30 minutes
Cook Time35 minutes
Cook it With Our
- 1½ cups all-purpose flour
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried parsley
- 2 teaspoons dried thyme
- 1 teaspoon dried chives or rosemary
- 3 tablespoons vegetable oil
- 2½-3 pounds chicken parts, bone-in preferred
- 1½ cups unbleached all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- 4 large eggs
- 1½ cups milk
- 3 tablespoons butter, melted
- 1 tablespoon dried herbs (or 2 tablespoons fresh); parsley, chives, thyme, basil (optional)
- Preheat the oven to 375 degrees F. Lightly grease a large, shallow 2-quart casserole, 13.25 inch skillet, or cast iron casserole.
- In a shallow bowl, whisk together the flour, salt, pepper, and dried herbs. Place a large skillet over medium heat, and add the oil to it. Dredge the chicken pieces in the seasoned flour, and brown on both sides until golden.
- If cooking in cast iron, turn off the stove and drain off any excess fat; set aside while you make the batter.
- Whisk together the flour, salt, and baking powder. Beat together the eggs and milk and pour into the dry ingredients. Whisk until the batter is smooth (an immersion blender is handy here, for taking out any lumps) then stir in the melted butter and herbs.
- Pour the batter over the chicken pieces in the pan or casserole dish. Bake for 30-35 minutes until the batter is puffed up and golden brown. Remove from the oven and serve.