This comforting chicken cobbler recipe is inexpensive and takes just half an hour to cook. Turkey is an even cheaper alternative.
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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
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Method
- 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.
- 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.
Nutrition
- 628kcals Calories
- 26.6g (10.6g saturated) Fat
- 59.6g Protein
- 40g (5.4g sugar) Carbs
- 1.1g Salt
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