Chicken Cobbler

4
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"A recipe from our Saturday Weekend West newspaper. Thought it would be a nice change from a chicken pot pie. Cook time is estimated."

Original recipe yields 4 servings
OK
  • FOR COBBLER

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 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 & Variations


No special items needed.

Related

Daily Inspiration

This is truly comfort food at it's best - delicious! I used boneless, skinless chicken thighs and I halved the baby carrots so they would cook more thoroughly. The only change I made was to add black pepper to the dough. Hubby really enjoyed this dish.

(27 Apr 2016)