- 3 chicken thighs
- 2 onions (quartered, leave the skins on)
- 4 carrots (roughly chopped)
- 2 sticks of celery (roughly chopped)
- 1 chicken breast
- sprig of thyme
- 2 pieces of parma ham
- 500 ml light chicken stock
- 180 g plain flour
- 200 ml milk
- 4 eggs
- 50 g foie gras
- 50 ml olive oil
- 50 g butter
- 25 g beef dripping
To make the dark chicken stock:
- Preheat the oven to 220°C
- Place the chicken thighs, 2 carrots, onion and celery on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes until the chicken and vegetables start to brown.
- Heat up the light chicken stock and add the chicken thighs and vegetables and thyme. Simmer for 30mins until you have a dark chicken stock. Strain through a sieve.
- Fry the Parma ham for 1 minute on each side until crispy.
- Slice the foie gras into 5mm strips and pan fry for 1 minute on each side.
- Peel and dice 2 carrots. Peel a 10cm piece of Celery and cut into small dice.
- Put a small amount of beef dripping into 4 muffin tins and put in the oven for 10minutes, until the fat is smoking.
- Pour in the Yorkshire pudding batter into the hot fat and put in the oven for 25mins until risen.
- Sear the chicken breast with salt and pepper on both sides. Pan-fry the chicken breast for 5 minutes on each side on a medium heat.
- Slice the chicken into thin strips and then poach in the chicken stock for 5 minutes together with the diced carrots and celery.
- To finish the dish, add the Parma ham, noodles and foie gras, place the Yorkshire pudding on top of the soup.
For the noodles
- Put 100g of flour, 2 eggs and a drizzle of Olive Oil into a food processor, blitz until it comes together, refrigerate for 2 minutes and then roll into thin sheets and cut thin slices to make noodles. Cook in salted water for 1 minute and put aside.
For the yorkshire pudding
- Sift the plain flour into a bowl together with 200ml of milk and 2 beaten eggs. Add a pinch of salt and pepper and refrigerate for 1 hour.