Recipe: Chicken And Mushroom Cobbler

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If it isn't already, this cobbler recipe will become a family dinner favourite. The base to the dish is creamy, then crammed with chicken and mushroom and topped with a really simple savoury cobbler mixture seasoned with herbs. It's comfort food at its best- a real winter warmer for the long dark nights.

Ingredients

Filling

500 g chicken thighs, boneless & skinless
2 rashers of smoked streaky bacon
500 g field mushrooms
1 red onion
2 cloves of garlic
25 g butter
40 g flour
200 ml white wine
200 ml chicken stock

Cobbler

300 g self-raising flour
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
75 g salted butter
2 eggs
160 g buttermilk
1 egg, beaten

Step 1

Prep Meat, Cook Onions

Cut the chicken thighs into strips and the bacon into very small cubes. Heat the butter in a pan with a dash of oil, then add the bacon and cook until well browned. Peel and dice the red onion and garlic, then add to the bacon and cook until the onion softens.

Step 2

Mushrooms

Peel the mushrooms and cut into thick slices. Chuck in the sliced chicken and let it brown for a moment or two. Throw the mushrooms into the pan and cook until they soften.

Step 3

Sauce

Stir in the flour, coating the meat and vegetables. Pour over the white wine, stir to combine and remove any lumps, then let it bubble away for a few minutes. Add the chicken stock and bring to a boil whilst stirring, then turn off the heat.

Step 4

Preheat Oven

Transfer the chicken mixture into an ovenproof dish. Preheat the oven to 180°C.

Step 5

Cobbler

Put the flour into the bowl of a food processor with a good pinch of salt and the dried herbs. Blitz the butter into the mixture until you have a breadcrumb consistency. Add the eggs and buttermilk and mix until it forms a loose scone mixture. Scatter balls or blobs of the cobbler mix on top of the chicken and mushroom mix. Brush the cobbler with egg wash.

Step 6

Bake And Serve

Bake the dish into the oven and bake for 25 minutes, until the dough is golden brown. Serve immediately with two types of cabbage – braised red cabbage and steamed savoy. Serves 6