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Spicy Savory Chicken Cobbler

Ingredients

for 4 servings

  • 2 cups
    self-raising flour (250 g)
  • 2 teaspoons
    dried parsley
  • 2 teaspoons
    cayenne pepper
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    salt
  • 5 tablespoons
    butter
  • 2 eggs
  • ⅔ cup
    buttermilk (155 mL)
  • 1 egg, beaten for egg wash
  • 1 tablespoon
    oil
  • 2 strips bacon, sliced
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 1 cup
    mushrooms, sliced (75 g)
  • 2 chicken thighs, sliced
  • 1 pinch salt
  • 1 pinch pepper
  • ¼ cup
    flour (30 g)
  • 1 cup
    white wine (200 mL)
  • 1 cup
    chicken stock (200 mL)

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Preparation

  1. Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.
  2. Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.
  3. In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon.
  4. Add the carrot, celery and onion. Cook until onion has softened.
  5. Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.
  6. Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.
  7. Remove from heat and spread the cobbler topping over everything. Brush with egg wash.
  8. Stick it in the oven and bake for 20-25 minutes at 350°F (180°C) or until cobbler topping has browned.
  9. Enjoy!
 

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