Chicken, mushroom and riesling cobbler

Chicken, mushroom and riesling cobbler
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, simmering time 40 min, oven time 30 min

A light scone-like topping crowns a creamy chicken, mushroom and riesling filling in this crowd pleasing recipe.

Nutrition: per serving

Calories
529kcals
Fat
22.1g (12.5g saturated)
Protein
30.1g
Carbohydrates
34.3g (4.5g sugars)
Fibre
2.3g
Salt
1.5g
Calories
529kcals
Fat
22.1g (12.5g saturated)
Protein
30.1g
Carbohydrates
34.3g (4.5g sugars)
Fibre
2.3g
Salt
1.5g

For 8

Ingredients

  • 60g unsalted butter
  • 
6 banana shallots, halved lengthways
  • 2 fat garlic cloves, thinly sliced
  • 12 bone-in British free-range chicken thighs, skin removed
  • Plain flour seasoned with salt and pepper to dust
  • 200g button or chestnut mushrooms, halved
  • 750ml dry riesling wine
  • 200ml fresh chicken stock
  • 4 tbsp double cream
  • 1½ tbsp dijon mustard
  • Small bunch fresh tarragon, leaves picked

For the cobbler topping

  • 300g plain flour
  • 2 tsp baking powder
  • 1 tsp fine salt
  • 75g unsalted butter, cubed
  • 284ml buttermilk (270ml for the dough, the remaining 14ml for brushing)
  • 1 tbsp finely chopped fresh chives
  • 
1 tbsp finely chopped fresh tarragon (from bunch above)

Method

  1. Heat the butter in a large shallow casserole. When sizzling, add the shallots, cut-side down, and cook over a medium-high heat for a few minutes until they’ve taken on some colour. Flip them and cook for 2 minutes more. Turn down the heat, add the garlic and cook, stirring, for 1-2 minutes, then remove the shallots and garlic with a slotted spoon.
  2. Coat the chicken with the flour. Turn the heat under the casserole to high, add the chicken and fry for a few minutes on both sides until coloured. Put the shallots and garlic back in the casserole along with the mushrooms, then pour in the wine and stock. Bring to a gentle simmer, then turn down the heat and cook for 40 minutes, stirring occasionally, until the chicken is tender and cooked through. Remove from the heat, then stir in the cream, mustard and most of the tarragon, reserving some for the topping. Leave to cool.
  3. Heat the oven to 200°C/180°C fan/gas 6. To make the cobbler topping, put the flour, baking powder and salt into a large mixing bowl and stir to combine. Add the butter then, using your fingertips, rub in the butter until you get a coarse, sandy mixture. Stir in the buttermilk, chives and tarragon and bring everything together into a soft, sticky dough. Dollop large spoonfuls of the topping haphazardly over the chicken. Brush the topping with the reserved buttermilk from the cobbler topping recipe.
  4. Transfer to the oven and bake for 30 minutes until the sauce is bubbling and the topping is golden brown and puffed. Leave to stand for 5 minutes, then serve.

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