Chicken And Mushroom Cobbler

• Meat

  • 500 g Chicken thighs, boneless & skinless
  • 2 Rashers of smoked streaky bacon

• Produce

  • 500 g Field mushrooms
  • 2 cloves Garlic
  • 1 tsp Parsley, dried
  • 1 Red onion
  • 1 tsp Tarragon, dried
  • 1 tsp Thyme, dried

• Refrigerated

  • 3 Egg

• Canned Goods

  • 200 ml Chicken stock

• Baking & Spices

  • 40 g Flour
  • 300 g Self raising flour

• Dairy

  • 25 g Butter
  • 75 g Butter, salted
  • 160 g Buttermilk

• Beer, Wine & Liquor

  • 200 ml White wine

Found on sortedfood.com

Description

Directions

• 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 180°C.
• 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.