I was a bit dubious about topping what is essentially a chicken pie with scones (scones? but they’re for dessert or afternoon tea! preferably consumed with clotted cream and jam) but this really works. I think maybe it’s what Americans call biscuits? There’s a load of cheese and some cayenne pepper in this so it doesn’t have a hint of afternoon tea gone wrong about it.
I thoroughly enjoyed, the husband thoroughly enjoyed it, Chorky enjoyed it, but the rest of them eyed it suspiciously and then buggered off next door to Granny’s for ice pops.
I really relate to this guy.
The original recipe is Miles Kirby’s and was printed in the Guardian. I made a couple of adjustments though, the original recipe calls for 240ml of water to be added to the cooked chicken and vegetables (I omitted this and still ended up with a nice saucy dish. I think with the added water it would be soup). He also calls for 240ml of milk to make the scone topping. This is far too much. I added around 100ml and it was perfect but then threw in more because well the recipe said so and ended up with slop. I had to throw a lot of extra flour in to get my scone consistency back. So add a little at a time until you get the right consistency.
I also think it calls for too much cheese. Seriously, almost 200g of it. My cobbler, while undoubtedly delicious was rather swimming in. The amount of cheese could easily be halved without affecting the flavour too much.
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- a handful of button mushrooms, stalks removed, caps sliced
- 3 rashers of bacon, chopped
- 6 skinless, boneless chicken thighs
- 240ml milk
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp cornflour
- 30g grated cheese (I used extra mature cheddar)
For the cobbler topping
- 225g self-raising flour
- ¼ tsp cayenne pepper
- ½ tsp salt
- 240ml milk (as above, it’s more like 100-150ml)
- 45g butter
- 80g cheese, grated
Preheat oven to 180oC. Heat some oil in a large pan, snip in the bacon with kitchen scissors and cook until nicely coloured. Add the onions, carrots and mushrooms and saute for 7-8 minutes. Add the chicken and saute until it is cooked through. Combine the cornflour, milk, nutmeg and seasoning. Once the chicken is cooked through add the liquid and cook, constantly stirring into you have a thick, smooth sauce. Decant into a large casserole dish, sprinkle with cheese and set aside covered in foil to keep warm.
Sift the flour, cayenne pepper and salt. If you don’t have self-raising flour use plain flour and add 1 tsp of baking powder to it. Cube the butter and rub it into the flour, then add the milk a little at a time and mix until you have a dough consistency. Turn out on a floured surface and knead a little. Roll out to the thickness of a pound coin and cut out rounds approximately 6cm in diameter. Cover the chicken mixture with the rounds, sprinkle with the remaining cheese and bake in the preheat oven for around 20-25 minutes until they are golden. Serve to unappreciative children with steamed veg.