Chicken & mushroom cobbler

Name: Chicken & mushroom cobbler
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 200 g pack No.1 Woodland Mushrooms; 150 g pack British Shiitake Mushrooms; 2 tbsp olive oil; 30 g unsalted butter; 1 large onion, finely chopped; 3 clove/s garlic, crushed; 500 g chicken thigh fillets, cut into strips; 30 g plain flour; 250 ml chicken stock; 75 g crème fraîche; 1 tbsp wholegrain mustard; 20 g pack tarragon, leaves chopped, plus extra to serve

A cheesy scone topping crowns a base of creamy chicken, mushroom and tarragon to create this magnificent autumnal centrepiece. Cheddar makes a good alternative to the Wensleydale if you prefer.

4.5 out of 5 stars(9) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook1 hr 10 mins
Total time1 hr 35 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g pack No.1 Woodland Mushrooms
150g pack British Shiitake Mushrooms
2 tbsp olive oil
30g unsalted butter
1 large onion, finely chopped
3 clove/s garlic, crushed
500g chicken thigh fillets, cut into strips
30g plain flour
250ml chicken stock
75g crème fraîche
1 tbsp wholegrain mustard
½ x 20g pack tarragon, leaves chopped, plus extra to serve

Cobbler topping

225g self-raising flour, plus extra for dusting
1 tsp baking powder
¼ tsp fine salt
115g cold unsalted butter, cubed
60g Wensleydale, grated
3 tbsp milk
1 egg, beaten

Halve any larger mushrooms, then heat 1 tbsp olive oil in a large sauté pan. Fry ½ the mushrooms over a high heat for 3-4 minutes until lightly browned. Season and set aside on a plate. Repeat with the remaining 1 tbsp oil and mushrooms.
Melt the butter in the same pan and gently cook the onion with a pinch of salt for 6-8 minutes until soft, adding the garlic for the final 2 minutes. Increase the heat to high, then season the chicken and add to the pan; fry until pale golden on all sides (6-8 minutes). Stir in the flour and cook, stirring, for 2 minutes. Gradually stir in the stock until combined. Simmer gently for 10 minutes, uncovered, until the chicken is cooked through, no pink meat remains and the juices run clear.
Stir in the mushrooms, crème fraîche, mustard and tarragon. Season if needed, then spoon into an ovenproof dish (about 1.4 litres); set aside to cool for at least 30 minutes (cover and transfer to the fridge if cooling for any longer).
Preheat the oven to 200ºC, gas mark 6. For the cobbler topping, mix the flour, baking powder, salt and some black pepper in a mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the cheese. Add the milk and bring together with your hands into a soft dough. Briefly knead (take care not to overwork the dough), then roll out on a lightly floured surface to about 1.5cm thick. Cut into 8 rounds using a 6cm biscuit cutter, re-rolling as needed.
Top the filling with the rounds of dough. Brush the dough with beaten egg, then put the dish on a baking tray and bake for 25-30 minutes until the filling is bubbling and the top puffed and golden. Scatter over extra tarragon leaves to serve.

Typical values per serving when made using specific products in recipe