Ingredients
for 4 servings
- 2 cups self-raising flour (250 g)
- 2 teaspoons dried parsley
- 2 teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 5 tablespoons butter
- 2 eggs
- ⅔ cup buttermilk (155 mL)
- 1 egg, beaten for egg wash
- 1 tablespoon oil
- 2 strips bacon, sliced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 1 cup mushrooms (75 g), sliced
- 2 chicken thighs, sliced
- 1 pinch salt
- 1 pinch pepper
- ¼ cup flour (30 g)
- 1 cup white wine (200 mL)
- 1 cup chicken stock (200 mL)
Nutrition Info
- Calories 820
- Fat 35g
- Carbs 81g
- Fiber 4g
- Sugar 9g
- Protein 42g
Estimated values based on one serving size.
Preparation
- Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.
- Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.
- In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon.
- Add the carrot, celery and onion. Cook until onion has softened.
- Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.
- Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.
- Remove from heat and spread the cobbler topping over everything. Brush with egg wash.
- Stick it in the oven and bake for 20-25 minutes at 350°F (180°C) or until cobbler topping has browned.
- Enjoy!
Ingredients
for 4 servings
- 2 cups self-raising flour (250 g)
- 2 teaspoons dried parsley
- 2 teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 5 tablespoons butter
- 2 eggs
- ⅔ cup buttermilk (155 mL)
- 1 egg, beaten for egg wash
- 1 tablespoon oil
- 2 strips bacon, sliced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 1 cup mushrooms (75 g), sliced
- 2 chicken thighs, sliced
- 1 pinch salt
- 1 pinch pepper
- ¼ cup flour (30 g)
- 1 cup white wine (200 mL)
- 1 cup chicken stock (200 mL)
Nutrition Info
- Calories 820
- Fat 35g
- Carbs 81g
- Fiber 4g
- Sugar 9g
- Protein 42g
Estimated values based on one serving size.
Preparation
- Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.
- Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.
- In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon.
- Add the carrot, celery and onion. Cook until onion has softened.
- Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.
- Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.
- Remove from heat and spread the cobbler topping over everything. Brush with egg wash.
- Stick it in the oven and bake for 20-25 minutes at 350°F (180°C) or until cobbler topping has browned.
- Enjoy!
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