Yorkshire Chicken

Serves 6

Preheat oven to 400°F.

Coat chicken pieces with herb mixture.

• 3 ½ lb.s of chicken pieces
• ½ c. flour
• 2 tsp. salt
• ¼ tsp. pepper
• 1 ½ tsp. leaf sage, crumbled

Pour oil into generous sized casserole or baking dish. Rub chicken pieces in oil and turn over. Bake for 40 min.s.

• ¼ c. oil

Prepare the pudding by sifting dry ingredients, then beating in the milk, eggs and parsley. Let rest until chicken done. Skim some of the excess fat from the dish. Pour Yorkshire Pudding over chicken. Return to oven for 20 to 25 min.s or until puffed and brown.

• 1 c. sifted flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 ½ c. milk
• 3 eggs
• ¼ c. chopped parsley

Mary Alice Powell (Toledo Blade), from woman's magazine