A one-pan dish that ticks flavour, comfort, and a touch of decadence
Try these decadent chicken thighs and black pudding dish this week.
You won’t be disappointed.
- SERVES: 4
- PREP TIME: 5 mins
- COOK TIME: 35 mins
- DIFFICULTY: easy
- IDEAL FOR: family meal, easy Sunday meal, winter comfort dish, anytime dish
Black pudding. Love it or hate it
Black pudding can divide people.
It’s not the best-looking ingredient.
And once you know what it is, it doesn’t really improve its power of persuasion.
However, if you can push through those little obstacles, then you’ll be rewarded.
Not only with flavour but it may even provide some health benefits.
And, you’ll soon realise, that black pudding, isn’t just for your full breakfast.
What is black pudding?
Black pudding is made from animal blood (usually pigs).
Ok, that doesn’t sound particularly appealing but hang in there.
But have you ever looked into what sausages are made of or other products?
And at least this way, the entirety of the animal is being used and not wasted.
So, black pudding is made from blood and mixed with fat and oatmeal, before being packed into casings.
But when it comes to buying black pudding, you can definitely find better-quality versions.
I prefer well-seasoned, with a decent amount of good quality oatmeal.
White pudding
It’s worth just commenting on what pudding.
Not to be confused with black pudding in terms of the main ingredients.
Both use oatmeal and seasoning.
However, white pudding is just animal fat (like pork or beef suet), breadcrumbs, and spices (like white pepper or coriander).
And sometimes a protein like pork meat or pork liver.
But the key is, no blood is used in white pudding.
Black pudding health benefits
This is a bit of a grey area.
And of course, it depends on how the black pudding is made and the quality of the ingredients.
So, black pudding can be rich in iron which is good for your immune system, etc
It’s a source of protein.
But it can also be high in cholesterol.
And add that to your full breakfast, it’s not something you should have on a regular basis.
Black pudding versatility
Full English
So, we know the traditional way to enjoy black pudding.
A good old fry-up.
Who doesn’t love an English breakfast from time to time?
And if you want a rather impressive one-pan breakfast dish, check this one out.
Stews
Black pudding is great popped into a lovely stew.
Combined with lamb, the flavours are hearty and comforting.
Sprinkle on mashed potatoes
Add a little decadence to your next mash.
Fry your black pudding and then crumble over the top of your creamy mash.
Chicken one-pan dish
This is why we’re here today.
The delicious combination of chicken and black pudding is a match made in heaven.
And this dish is simple but looks impressive.
And of course, tastes amazing.
I found this recipe on Pipers Farm.
Chicken thighs and black pudding
Ingredients
- 6 boneless chicken thighs (free range, high welfare)
- 1 tsp oilve oil
- 1 onion, sliced
- 5 bay leaves
- 250 ml cider brandy
- 100 ml chicken stock
- 2 slices black pudding, good quality
- 100 ml double cream
- sea salt and freshly ground black pepper for seasoning
Instructions
- Preheat the oven to 180C
- Season the chicken thighs all over with a good pinch of salt.
- In a large casserole dish, heat the oil and add the chicken skin-side down.Cook for approx. 5 mins or until the skin is golden brown. Then flip them over and cook the chicken for a minute to seal it. Set to one side.
- In the same pan, with a lower heat, add the onions and bay leaves and gently cook the onions until soft and translucent.Increase the heat and pour in the cider brandy and scrape all the brown sticky bits and deglaze the plan. Now, add the chicken stock and reduce it slightly for about 6 minutes.
- Add the chicken thighs back to the pan and place pieces of black pudding around the chicken thighs. Place the pan into the oven and cook for 25 minutes, until the thighs are tender. Check the liquid from time to time and if it is looking a little dry, add a splash more stock.
- Remove from the oven and place over medium heat. Add the cream and simmer for 5 minutes, until the sauce thickens. Serve.
