Chicken, bread and butter pudding

"Inspired by Southern USA's chicken and dressing, this Australian version uses bread instead of cornbread, mushroom gravy instead of tinned mushroom soup and a supermarket rotisserie chicken."

• serves

  6

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

Finger Lickin' Good

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 1 whole rotisserie chicken
• 50 g butter, melted
• 1 small brown onion, diced
• 2 garlic cloves, finely chopped
• 6 eggs
• 750 ml (3 cups) milk
• 200 ml thickened cream
• salt and black pepper, to season
• 1 loaf stale sourdough, cut into large cubes
• 8 sage leaves, leaves picked and coarsely chopped
• 6 sprigs thyme, leaves picked
• 2 tbsp chopped parsley, to serve

Mushroom gravy

• 25 g butter
• 250 g small button mushrooms, sliced
• 2 tbsp plain flour
• 125 ml (½ cup) white wine
• 1 tbsp dark soy sauce
• 100 ml thickened cream

To serve

• blanched green beans

Resting time: 10 minutes

Instructions

1. Remove the breasts and thighs from the chicken, leaving the drumsticks and wings intact. Chop the breast and thigh meat. Place the bones into a medium saucepan and cover with water. Bring to a vigorous boil and boil for about 30 minutes. Drain, discard the bones and reserve the stock.
2. Meanwhile, preheat the oven to 195˚C. Heat a small saucepan over medium heat. Add the butter and fry the onion and garlic for about 5 minutes or until fragrant and just starting to brown. Beat together the eggs, milk and cream and season very well with salt and pepper.
3. Combine the chopped chicken meat with the bread, sage and thyme in a large baking dish. Pour over the butter and onion mixture and mix well. Pour over the egg mixture and press the wings and drumsticks into the top. Stand for 10 minutes, then cover with foil and bake for 30 minutes. Uncover and bake for a further 20-30 minutes to brown the top.
4. While the pudding is baking, make the gravy. Melt the butter in a large frying pan over medium heat and fry the mushrooms until browned. Add the flour and stir until the flour is lightly browned. Whisk in the wine until smooth, then gradually whisk in about 250 ml (1 cup) of the roast chicken stock. Add the dark soy sauce and cream and season with salt and pepper.
5. Serve the chicken, bread and butter pudding scattered with parsley with the mushroom sauce and steamed green beans on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Finger Lickin' Good

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG