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.

Preheat the oven to 450°F. Lightly spray six 7-inch pie pans with non-stick spray. Fill each pan with about a tablespoon of vegetable oil.

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.

Carefully take the pans out of the oven. Quickly 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. Continue to bake for another 15 minutes until the puddings are puffed and well-browned.

Maintain the oven at 400°F. Pat the chicken thighs dry and season with kosher salt. Heat a braiser 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. 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 until brown. Add the leeks and sauté for another 3 to 4 minutes until tender. Add the minced garlic and chopped fresh thyme and cook for another minute.

Deglaze the pan with the cider, scraping up the brown bits. Bring to a boil and whisk in the chicken broth, heavy cream, wholegrain mustard, kosher salt and pepper. Scatter the potatoes around the pan.

Return the chicken to the pan along with any juices. 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.

To finish, thicken the sauce. Remove the chicken 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.

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.