Chicken Cobbler
Recipe: #23504
April 16, 2016
Categories: Chicken, Carrot, Onions, Sunday Dinner Oven Bake, No Eggs, Wine, Bone-in Pieces, Chicken Dinner, more
"A recipe from our Saturday Weekend West newspaper. Thought it would be a nice change from a chicken pot pie. Cook time is estimated."
Ingredients
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- FOR COBBLER
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Nutritional
- Serving Size: 1 (877.6 g)
- Calories 1044.3
- Total Fat - 38.5 g
- Saturated Fat - 14.5 g
- Cholesterol - 1269.8 mg
- Sodium - 825.5 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 12.1 g
- Sugars - 11.8 g
- Protein - 107.6 g
- Calcium - 216.6 mg
- Iron - 17.2 mg
- Vitamin C - 49.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Dust the chicken pieces with season flour.
Step 2
Heat a wide based heavy ovenproof pan and add the oil and brown the chicken pieces over a moderate heat until golden on both sides and then add the bacon, onion and garlic to the same pan.
Step 3
When softened, add the thyme, wine and stock and season well and bring to a simmer and cook over a moderate heat, covered or until the chicken is tender and then add the carrots for the last 5 minutes of cooking and then remove from the heat and stir in the peas.
Step 4
Meanwhile, to make the cobbler, place the flour in a bowl with a little salt and rub the butter roughly into this and then add the parsley and most of the milk.
Step 5
You want a soft but not runny mixture so make a judgement.
Step 6
Then blob the mixture over the top so it is a bit uneven and bake in a 200C oven until the top is golden brown and steaming.
Step 7
Suggested you serve with a green salad.
Tips
No special items needed.