Today I wanted something warm and comforting, proper winter food! So I decided to put together a chicken cobbler. Apparently cobbler is named as such because, once cooked, the cobbler resembles a cobbled street. Whatever the reason, in my mind, a cobbler is a casserole baked with scones on top.
1 onion, chopped
1 leek, sliced
1 large carrot, roughly diced
glug of olive oil
knob of butter
2 cloves of garlic, crushed
6 skinless, boneless, chicken thighs
1 heaped tbsp of plain flour
1 knorr chicken stock cube or equivalent
100g of sugar snap peas, halved, or shelled fresh peas
50ml double cream
salt and freshly ground black pepper to taste
225 g self-raising flour
pinch of salt
50 g butter or margarine
1 egg, beaten plus extra to glaze
3 tbsp milk
- Fry onion, leek and carrot in olive oil and butter until soft.
- Add garlic and fry for about a minute.
- Add chicken and fry until chicken is browned.
- Add flour and cook while stirring for 1–2 minutes.
- Crumble in stock cube and 450ml of water. Bring up to simmer point. Simmer for 15–20 minutes until thickened.
- Add cream, peas and season well, stir. Tranfer to a casserole dish.
- To make scones rub butter into flour and salt. Add beaten egg and milk and combine with a knife until a soft dough is formed. Roll or press out to half inch thickness, cut out scones.
- Lay scones on top of casserole. Brush scones with beaten egg. (Optional: cover with grated cheddar instead of egg)
- Bake cobbler at 180°C for 15–20 minutes until golden on top.