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Recipe may contain nuts Recipe may contain gluten

Chicken, Mushroom & Gruyére Cobbler

Chicken, Mushroom & Gruyére Cobbler

Full of warming, savoury flavours, this hearty all-in-one-pan supper is autumn comfort food at its finest.

No special equipment required.

Ingredients

  • 30g unsalted butter
  • 2 tbsp olive oil
  • 4 onions, thinly sliced
  • ¼ × 20g pack fresh thyme, leaves picked
  • 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

For the Topping

  • 375g self-raising flour
  • 1 × tsp baking powder
  • ½ × tsp sea salt flakes
  • 75g unsalted butter, diced and chilled
  • 250ml milk
  • ½ × 25g pack chives, finely chopped
  • 125g gruyére, coarsely grated

Method

  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 olive oil to the pan. Increase the heat to medium-high and fry the chicken and pancetta until lightly browned (about 15minuts). 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, gruyére and remaining onions and stir with a table knife until combined. Dollop large spoonfuls (about 14) of the topping onto the chicken mixture and transfer to the oven for 20 – 30 minutes, until the cobbler is golden brown.