This cider braised chicken with bacon and leeks, served with a giant Yorkshire pudding, is a rustic, slow-cooked dish inspired by the hearty fare that would have sustained the household of Wuthering Heights during Heathcliff’s cruel reign.
Wuthering Heights: A Gothic Romantic Feast
Across the boundless moors, beneath shifting skies, stands Wuthering Heights, the unwelcoming and treacherous setting of our gothic literary feast. While Catherine Earnshaw, Heathcliff and their tormented heirs have long since passed, their spirits remain bound to this weathered and wild setting. Emily Brontë’s timeless and only novel is a complex tale that begins with foreboding scratches at the window by a restless ghost, weaves through the troubled and violent relationships of the inhabitants of Wuthering Heights, reaches a frenzied peak with Cathy and Heathcliff’s final moment of passion, and painfully illustrates the lasting effects of Heathcliff’s own abuse and the resulting campaign of vengeance he carries out on everyone around him.
Each recipe leads us through this gripping story, reflecting the rugged environment, the social status of its inhabitants and pivotal moments that drive the plot. We invite you to devour these recipes either one at a time, at a wintery or Valentine’s (Galentine’s) Day dinner party, or at your next book club!
Heathcliff’s Reign over Wuthering Heights
In the years following Cathy’s death, Wuthering Heights falls fully under Heathcliff’s dominion. He is hardened by grief, resentment, and long-nursed vengeance. Now master of the estate, Heathcliff spends his days out on the moors, often returning from the heath with the game he has caught – provisions for his household that is ruled by severity rather than comfort. Within the walls he tightens his grip on the next generation: Hareton is neglected and uneducated, young Linton is sickly and fearful, and Cathy Linton is a pawn in his relentless retribution.
Throughout the cruelty that defines this era, meals at Wuthering Heights would still have been rustic, hearty and reflective of their environment. Tender chicken is slowly braised in cider and cream with bacon, leeks, and a dollop of wholegrain mustard. The cider braised chicken is served with baby potatoes in a towering Yorkshire pudding, golden brown and puffed, perfect for soaking up the delicious sauce.
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More Wuthering Heights Recipes
- Beef and Ale Stew with Suet Dumplings
- Yorkshire Oatcakes with Honey
- Raspberry Almond Cake
- Split Pea Soup
- Raspberry Rose Cocktail
Ingredients
Chicken: I like using bone-in chicken thighs for braising but chicken legs would work well too. If you prefer to use chicken breasts then reduce the cooking time to prevent overcooking.
Cider: This recipe calls for a dry, hard cider. However, to make it non-alcoholic, you could use apple juice instead, or simply more chicken broth.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash between the layers.
Pie pans: To make large, individual Yorkshire pudding bowls, you will need 7-inch pie pans. I used a 7-inch metal pie pan, although you could use aluminum pie pans if you prefer.
How to Make Cider Braised Chicken with Bacon and Leeks
Make the Yorkshire pudding batter
In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour and salt and whisk until combined. Cover the bowl and let stand at room temperature for 1 hour. The batter can be made ahead of time and stored in the refrigerator. Do not skip the resting time.
Bake the Yorkshire pudding
Preheat the oven to 450°F. Lightly spray six 7-inch pie pans with non-stick spray. Arrange the pie pans on baking sheets to catch any drippings while baking. Fill each pan with about a tablespoon of vegetable oil. There should be a full layer of fat in the bottom of each pan. You may need to bake the Yorkshire puddings in batches if you can’t fit them all in the oven at once.
Place the baking sheets in the hot oven and leave for 5 minutes until the fat is smoking hot. Whisk the batter just before pouring in case it has separated slightly while sitting.
Carefully take the pans out of the oven. Quickly but carefully pour the batter into the pans. Fill each pan with about half a cup of the batter. Return the pans to the oven.
Bake for 15 minutes and then reduce the oven temperature to 400°F. Do not open the door. Continue to bake for another 15 minutes until the puddings are puffed and well-browned. Transfer the Yorkshire pudding to a rack to cool. They will deflate a little over time and can be reheated in the oven just before serving.
Brown the chicken
Maintain the oven at 400°F. Pat the chicken thighs dry and season with kosher salt. Heat a braiser or another oven safe skillet over medium high heat. Add olive oil to the braiser. Place the chicken thighs skin side down in the braiser. Sear the chicken until the skin is crispy and golden brown. If they stick to the pan, keep cooking, the skin should release from the pan once it’s cooked and crispy.
Flip the chicken thighs over and sear on the other side until golden brown. Remove the chicken to a plate and set aside. Remove the fat from the braiser.
Make the braising liquid
Add the diced bacon to the braiser and sauté for 3 to 4 minutes over medium heat, stirring regularly, until brown. When the bacon is browned and crispy, add the leeks. Sauté for another 3 to 4 minutes until the leeks are tender. Add the minced garlic and chopped fresh thyme and cook for another minute until fragrant.
Deglaze the pan with the cider, scraping up the brown bits from the pan. Bring to a boil and whisk in the chicken broth, heavy cream, wholegrain mustard, kosher salt and pepper. Scatter the potatoes around the pan in the braising liquid.
Bake the chicken
Return the chicken to the braiser along with any juices, nestling the pieces among the potatoes. Transfer the braiser to the oven and bake uncovered for 30 to 35 minutes until the potatoes are tender and the chicken is fully cooked.
Finish the sauce
To finish, thicken the sauce. Remove the chicken to make thickening the sauce easier. In a small cup, combine the cornstarch and water to make a slurry. Place the braiser over medium heat. When the liquid comes to a simmer, quickly stir in the slurry. Cook until the sauce is thickened. Return the chicken to the pan.
Serve the Cider Braised Chicken with Bacon and Leeks
To serve, place a Yorkshire pudding on each dinner plate. Fill each pudding with a piece of chicken and a few potatoes. Spoon the sauce over top and garnish with chopped parsley. Enjoy!
