Creamy Chicken Cobbler
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 field fare frozen peas
75ml double cream
For the cobbler
125g plain flour
1 tsp baking powder
1 small free-range egg, beaten
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.
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.
Many thanks for www.deliciousmagazine.co.uk for this recipe