Chicken Pudding 1 ½ lbs boneless skinless chicken thighs 4 large eggs 1 cup milk 2 tsp butter 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/4 tsp black pepper 1 tsp winter savory 1/2 tsp fresh nutmeg, grated 1/2 cup fresh parsley, finely chopped Preheat oven to 350 degrees. Salt and pepper chicken thighs on both sides. Butter a medium baking dish and lay the chicken side by side. Beat four eggs until light, add milk, flour baking powder, salt, pepper, winter savory, nutmeg and parsley. Stir until all ingredients are combined. Pour over chicken in baking dish. Bake for 45- 50 minutes or until dough is puffed and golden and chicken is cooked through. Serve with fresh parsley to garnish. #RevolutionaryMeals #HistoryLessonsFromTheDinnerTable #RevolutionaryTable #TasteOfRevolution #FoodHistory #HistoricCooking #HistoricFood #HistoryOnAPlate #ChickenPudding #ColonialCooking #18thCenturyKitchen #FoundingEraFood #ColonialComfortFood #VirginiaKitchen #PuddingsForDinner #WinterSavory #HeritageRecipes #VintageRecipe #HistoricRecipe #Recipe #Foodstagram #FoodStories #FoodCulture #Cooking