This comforting chicken recipe is inexpensive and takes just half an hour to cook. Turkey is an even cheaper alternative.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, sliced and washed
- 2 garlic cloves, crushed
- 6 boneless, skinless chicken thighs, sliced
- 2 tbsp fresh thyme leaves
- 1 tbsp plain flour
- ½ chicken stock cube
- 300ml boiling water
- 300g frozen peas
- 75ml double cream
For the cobbler
- 125g plain flour
- 1 tsp baking powder
- 1 small free-range egg, beaten
- 75ml buttermilk
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 minutes, until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 seconds, then crumble the 1/2 chicken stock cube into 300ml boiling water and stir in the peas and cream. Season well.
- 2. In a bowl, mix together the cobbler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tablespoons of the cobbler mixture onto the edge of each dish. Bake for 15-20 minutes, until cooked and the cobbler is risen and golden brown.
Nutritional info
Per serving: 628kcals, 26.6g fat (10.6g saturated), 59.6g protein, 40g carbs, 5.4g sugar, 1.1g salt
Chef's tip
Buy whole chicken thighs as a value alternative to boneless and skinless. To remove the skin and bone, pull the skin away, then slice down the length of the thigh bone and cut the meat off the bone.
As an alternative, follow the creamy chicken recipe and swap tarragon for the thyme. Spoon into a dish and top with mashed potato, then bake in the oven until golden and bubbling.
Wine Recommendation
Bring on a rich, sunny white from a warm climate – Sicilian Chardonnay or New World Viognier.