Chicken Cobbler Recipe |
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You will need :- 2 chicken joints 1½ oz. butter 4 oz. mushrooms ½ pint milk ¼ pint water 1 chicken stock cube 1 teaspoon lemon juice 9 oz. plain flour 2 teaspoons baking powder 3 oz. margarine 2 sprigs parsley
Preparation Time:- 25 minutes
Cooking Time:- 45 minutes
Oven Setting:- 425ºF; Gas Mark 7
Cut each chicken joint in half. Melt the butter and fry the chicken and mushrooms for 5 minutes. Remove the mushrooms. Add the milk, water, stock cube and lemon juice to the chicken, bring to the boil, cover and cook for 30 minutes. Mix 1 oz. flour to a smooth paste with a little water. Remove the chicken, cut off the flesh and return to the liquid with the flour paste. Bring to the boil, stirring until thickened. Add the mushrooms.
Make the scone topping. Sift the flour and baking powder together, add the margarine, cut into small pieces and rub in until the mixture resembles fine breadcrumbs. Add sufficient water to make a soft dough. Press out on a floured surface to ½-inch thickness, and shape to size dish.
Turn the chicken mixture into an ovenproof dish, place the scone mixture on top, mark into a criss-cross pattern, brush with milk and bake n the centre of the oven for 10 minutes or until well risen and golden brown. Serve garnished with parsley. Serves 4.
Quick Tip
To prevent the knife from sticking to the cobbler topping when making the criss-cross pattern, dip the knife into some flour before making each incision.
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