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Name: Chicken Cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 Onion chopped; 1 tb Freshly chopped parsley; 4 Boneless chicken thighs; Salt; 1 1/2 tb Cornflour; blended with a; 1 tb Freshly chopped tarragon;; 1 lg Carrot; peeled and sliced; ; little cold water; 1 tb Vegetable oil; 75 g Mushrooms; sliced (3oz); 450 ml Chicken stock; (3/4 pint); 2 Sticks celery; sliced

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INGREDIENTS

1 Onion ; chopped
1 tb Freshly chopped parsley
4 Boneless chicken thighs
Salt
1 1/2 tb Cornflour; blended with a
1 tb Freshly chopped tarragon;
1 lg Carrot; peeled and sliced
; little cold water
1 tb Vegetable oil
75 g Mushrooms; sliced (3oz)
450 ml Chicken stock; (3/4 pint)
2 Sticks celery; sliced

Servings

INSTRUCTIONS

MMMMM----------------------FOR THE COBBLER--------------------------- 125 g Plain flour; (4oz) 50 g Butter; (2oz) 25 g Cheddar cheese; grated (1oz) 3 tb Milk to bind 1. Preheat the oven to 190?C/375F/Gas Mark 5. 2. Heat the oil in a large saucepan, add the onion and chicken and cook until browned. 3. Add the mushrooms, carrot and celery and cook for 2-3 minutes. 4. Pour in the stock, add the tarragon, parsley, seasoning and bring to the boil. Cover and simmer for 15-20 minutes. 5. Add the cornflour to the chicken and cook, stirring until thickened. Transfer to an ovenproof casserole dish. 6. To make the cobbler, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. 7. Stir in the cheese and add sufficient milk to bind. Roll out on a lightly floured work surface and cut out 12 small rounds and arrange around the edge of the dish. 8. Bake in the preheated oven for 45 minutes until golden. Delicious served with sugar snap peas and courgettes. NOTES : A delicious hearty supper dish for 4 people.

NOTES

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Chicken Cobbler

1 Onion chopped
1 tb Freshly chopped parsley
4 Boneless chicken thighs
 Salt
1 1/2 tb Cornflour; blended with a
1 tb Freshly chopped tarragon;
1 lg Carrot; peeled and sliced
 ; little cold water
1 tb Vegetable oil
75 g Mushrooms; sliced (3oz)
450 ml Chicken stock; (3/4 pint)
2 Sticks celery; sliced

MMMMM----------------------FOR THE COBBLER---------------------------    125 g  Plain flour; (4oz)     50 g  Butter; (2oz)     25 g  Cheddar cheese; grated (1oz)      3 tb Milk to bind   1. Preheat the oven to 190?C/375F/Gas Mark 5.    2. Heat the oil in a large saucepan, add the onion and chicken and  cook until browned.    3. Add the mushrooms, carrot and celery and cook for 2-3 minutes.    4. Pour in the stock, add the tarragon, parsley, seasoning and bring  to the boil. Cover and simmer for 15-20 minutes.    5. Add the cornflour to the chicken and cook, stirring until  thickened. Transfer to an ovenproof casserole dish.    6. To make the cobbler, sift the flour into a bowl and rub in the  butter until the mixture resembles fine breadcrumbs.    7. Stir in the cheese and add sufficient milk to bind. Roll out on a  lightly floured work surface and cut out 12 small rounds and arrange  around the edge of the dish.    8. Bake in the preheated oven for 45 minutes until golden. Delicious  served with sugar snap peas and courgettes.        NOTES : A delicious hearty supper dish for 4 people.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 4 servings

Calories: 80
Calories from Fat: 35 (44%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 34mg		10 %
Sodium 36.9mg		1 %
Potassium 141.4mg		4 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.2g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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