I love making cobblers, but it’s rare that I make one that is not a dessert! I had tried this dish when I was over at a friends house and just had to get the recipe! I am so glad that I did because it was the perfect meal to make my friends that were visiting. They could not get enough of this dish and neither could I. Between the 3 of us we ended up eating the entire pan of this wonderful dish and we didn’t even feel bad about it! They both took the recipe home with them as well and couldn’t wait to make it for their own households. This is definitely a dish that I now frequently make. Try it for yourself!
Check out what our friends from Moosages have to say about this:
“If it isn’t already, this cobbler recipe will become a family dinner favourite”
This cobbler is was love at first sight!
Ingredients
Filling
- 500 g chicken thighs, boneless & skinless
- 2 rashers of smoked streaky bacon
- 500 g field mushrooms
- 1 red onion
- 2 cloves of garlic
- 25 g Land O Lakes butter
- 40 g Gold Medal flour
- 200 ml white wine
- 200 ml Swanson chicken stock
Cobbler
- 300 g Gold Medal self-raising flour
- 1 tsp McCormick’s dried parsley
- 1 tsp McCormick’s dried thyme
- 1 tsp McCormick’s dried tarragon
- 75 g Land O Lakes salted butter
- 2 eggs
- 160 g buttermilk
- 1 egg, beaten
Instructions
Cut the chicken thighs into strips and the bacon into very small cubes. Heat the butter in a pan with a dash of oil, then add the bacon and cook until well browned. Peel and dice the red onion and garlic, then add to the bacon and cook until the onion softens.
Peel the mushrooms and cut into thick slices. Chuck in the sliced chicken and let it brown for a moment or two. Throw the mushrooms into the pan and cook until they soften.
Stir in the flour, coating the meat and vegetables. Pour over the white wine, stir to combine and remove any lumps, then let it bubble away for a few minutes. Add the chicken stock and bring to a boil whilst stirring, then turn off the heat.
Transfer the chicken mixture into an ovenproof dish. Preheat the oven to 350°F.
Put the flour into the bowl of a food processor with a good pinch of salt and the dried herbs. Blitz the butter into the mixture until you have a breadcrumb consistency. Add the eggs and buttermilk and mix until it forms a loose scone mixture. Scatter balls or blobs of the cobbler mix on top of the chicken and mushroom mix. Brush the cobbler with egg wash.
Bake the dish into the oven and bake for 25 minutes, until the dough is golden brown. Serve immediately with two types of cabbage – braised red cabbage and steamed savoy. Serves 6
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Quick Tip: Add green beans for even more veggie.
Thanks again to Moosages for this amazing recipe.
