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.
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 three quarters of 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.
Cider Braised Chicken with Bacon and Leeks
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.
Add the diced bacon to the pan 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.
Return the chicken to the pan 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.
When the chicken is done, thicken the sauce. Remove the chicken thighs from the pan 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.
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!