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    Chicken, mushroom & gruyère cobbler

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    Chicken, mushroom & gruyère cobbler

    By Donna Hay

    Full of warming, savoury flavours, this hearty all-in-one-pan supper is autumn comfort food at its finest. Garlicky greens make a great side dish.

    • Preparation time: 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 6


    30g unsalted butter
    2 tbsp olive oil
    4 onions, thinly sliced
    ¼ x 20g pack fresh thyme, leaves picked about 500g chicken thigh fillets, halved
    77g diced unsmoked pancetta
    200g button mushrooms, halved
    1 stalk celery, thinly sliced
    2 garlic cloves, finely sliced
    2 tbsp plain flour
    125ml dry white wine
    500ml chicken stock
    2 bay leaves

    375g self-raising flour
    1 tsp baking powder
    ½ tsp sea salt flakes
    75g unsalted butter, diced and chilled
    250ml milk
    ½ x 25g pack chives, finely chopped
    125g gruyère, coarsely grated 


    1. Heat a flameproof casserole dish over a medium heat. Add the butter, 1 tbsp olive oil, the onions, thyme leaves and a pinch of salt; cook for around 15 minutes, stirring frequently, until soft and golden. Using a slotted spoon, transfer the onions to a bowl; set aside.

    2. Add the remaining 1 tbsp oil to the pan. Increase the heat to medium-high and fry the chicken and pancetta until lightly browned (about 5 minutes). Add the mushrooms, celery, garlic and ½ the cooked onions and cook, stirring, for a further 2-3 minutes, or until the mushrooms are tender. Add the flour and stir continuously for 1 minute. Pour in the wine and cook for 2 minutes, stirring, then add the chicken stock and bay leaves. Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes or until the chicken is tender and cooked through, the juices run clear and no pink meat remains; season. 

    3. Meanwhile, preheat the oven to 180˚C, gas mark 4 and make the cobbler topping; put the flour, baking powder, salt and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Add the milk, chives, gruyère and remaining onions and stir with a table knife until just combined. Dollop large spoonfuls (about 14) of the topping onto the chicken mixture and transfer to the oven for 25-30 minutes, until the cobbler is golden brown.

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