Ingredients
- 2 kilogram whole chicken (cut up into pieces)
- Flour
- Salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 50 grams bacon (2 rashers, shredded)
- 1 yellow onion (chopped)
- 2 teaspoons garlic, minced
- Thyme sprigs (2 sprigs, or other hard herb)
- 1/2 cup white wine
- 1 cup chicken stock (or water)
- 400 grams baby carrots (trimmed, 1 bunch))
- 1 cup green peas (frozen)
- FOR COBBLER
- 2 cups self-rising flour
- 60 grams butter
- 1/2 cup flat-leaf parsley (chopped)
- 1 cup milk (approximately)
How to Make
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Step 1: Dust the chicken pieces with season flour.
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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.
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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.
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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.
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Step 5: You want a soft but not runny mixture so make a judgement.
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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.
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Step 7: Suggested you serve with a green salad.
We hope you enjoy this recipe!
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