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Chicken, mushroom & gruyère cobbler
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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.
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
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.
Typical values per serving:
This recipe was first published in September 2020.