Chicken with white wine and cream sauce

Ingredients

For the chicken
1 tbsp olive oil
½ onion, chopped
2 garlic cloves, chopped
1 chicken thigh, bone and skin removed, flesh chopped
100ml/3½fl oz white wine
1 small handful broccoli florets
3 sundried tomatoes, chopped
150ml/5fl oz double cream
2 tbsp chopped fresh parsley
For the Yorkshire pudding
150g/5oz plain flour
1 pinch baking powder
1 pinch salt
3 free-range eggs, beaten
220ml/8fl oz milk
2 tbsp vegetable oil
1 tbsp fresh chopped parsley, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the chicken, heat the oil in a frying pan over a medium heat, add the onion and garlic and fry for 2-3 minutes, or until softened.
3. Add the chicken pieces and fry for a further 3-4 minutes.
4. Add the wine and simmer for 3-4 minutes, or until the volume of liquid has reduced by half.
5. Add the broccoli florets, sundried tomatoes and double cream and continue to simmer for 4-5 minutes, or until the sauce has thickened. Add the parsley and stir well.
6. Meanwhile, for the Yorkshire pudding, place the flour, baking powder and salt in a bowl and make a well in the middle.
7. Pour the beaten eggs into the middle of the well and mix until well combined.
8. Gradually add the milk and whisk until the mixture forms a smooth batter with the consistency of double cream.
9. Heat the oil over a high heat in the smallest ovenproof frying pan you own. When the oil is smoking, pour in the batter, then transfer the pan to the oven and cook for 5-8 minutes, or until the Yorkshire pudding has risen and is golden-brown.
10. To serve, place the Yorkshire pudding into the centre of a serving plate and pour the chicken and cream sauce into it. Garnish with the chopped parsley.