Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, sliced and washed
- 2 garlic cloves, crushed
- 6 boneless, skinless chicken thighs, sliced
- 2 peppers deseeded and sliced
- 2 tbsp fresh thyme leaves
- 1 tbsp plain flour
- ½ chicken stock cube
- 300g/11oz frozen peas
- 75ml cream /milk
For the Cobbler
- 125g/4½ oz plain flour
- 50g/2oz margarine
- 1 tsp baking powder
- 1 small free range egg, beaten with 75ml milk
Method
Preheat the oven to 220C/200C fan-oven/Gas mark 7
Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 mins, until soft. Now add the peppers and cook for a further 5 mins Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 secs, then crumble in the stock cube and stir in the peas and cream./milk Season well. Then cook for 15 mins
In a bowl, sieve in the flour and baking powder and rub in margarine. Add the egg to the mixture and turn out on a floured board. Cut out with a 2” cutter. Pour the creamy chicken into 4 small (about 300ml) ovenproof dish place the cobbler on top or you can put it all into one pie dish. Bake for 15 – 20 mins, until cooked and the cobbler is risen and golden brown. Serve with carrots and broccoli and mashed potatoes or a mixed green salad.
