Cooked this lastnight as I had my friend Marion over for dinner. She shared the recipe with me from Gino D’Campo’s site. I wanted to cook something delish but not have to do much work. Well I can tell you this dish will not disappoint. I was actually very doubtful it would be good while cooking it as it has no garlic or stock or onions, rest assured it is really lovely. I did use half chicken thighs and half chicken breast. The thighs are difficult to get the meat off so would have no issues with just using breast meat. I served with lots of steamed greens.
For the filling
- 4 chicken thighs, diced (or breast)
- a knob of butter
- 2 leeks washed and sliced into 1 cm rings
- 2 carrots, sliced into rounds
- 150g peas
- 2 tbsp plain flour
- 200ml whole milk
- 100ml double cream
- 1 tsp wholegrain mustard
- Small bunch of parsley or tarragon, finely chopped
- Salt and pepper
For the cobbler
- 180g self-raising flour
- 1 tsp salt
- 6 tbsp chilled unsalted butter, cut into pieces
- 100g cheddar cheese, grated
- 2 large eggs
- 70ml whole milk
- Heat an oven-proof frying pan over a medium heat and fry the chicken in a little butter until golden then add the leeks and carrots and fry for another few minutes, season and add in the peas then stir in the flour and cook for 30 seconds.
- Add the milk in a little at a time, stirring well until you get a creamy sauce, then stir through the herbs, mustard and cream, taste and add salt and pepper if needed.
- Meanwhile rub the flour and butter together then add in the other ingredients, it should be quite wet.
- Dollop on top of the chicken mixture then place in a preheated oven at 180c for 20-30 minutes until golden brown and serve.