Thursday, 6 May 2010

Recipe - Chicken and Sausage Cobbler

Serves: 6
20 min
1 1/2 hrs


  • 1 tbsp olive oil
  • 2 onion, roughly chopped
  • 6 sausages, skins removed
  • 1 1/2 glasses red wine
  • 4 chicken breasts, chopped
  • 2 cloves garlic, chopped
  • 5 carrots, chopped
  • 600ml (1 pint) hot veg stock

Scone Topping
  • 200g (7oz) self raising flour
  • 50g (2oz) butter
  • handful parsley, chopped finely
  • splash milk
  • 1 egg beaten (for egg wash)

  1. Heat oil and onions in a large ovenproof dish with lid. Cook for 5 minutes then add the sausage meat and cook until it is no longer pink. Add the 1/2 glass of red wine and simmer until wine disappears.
  2. Turn heat up a little and add the chicken. Cook until white. Add the garlic and the rest of the wine and simmer till wine disappears. Add carrots and pour in the stock. Cook gently without the lid for about 1hr (or 1 1/2hrs is you are not topping with the scones).
  3. For the scone topping: Preheat the oven to 190°C, gas mark 5. In a large bowl rub the flour and butter together till the breadcrumb stage. Stir in the parsley. Add a few drops of milk and mix till the mixture comes together in a dough. Make into a ball, wrap in clingfilm and pop into fridge for 20mins. When you are ready to use, roll onto floured board and cut out scone rounds (about 4cm across). This should make approx 18 scone rounds. Pop these round the edge of the casserole and brush with the beaten egg. Pop into oven for approx 20 -30 mins until golden brown.

Disclaimer - I haven't tried this recipe yet, but it sounds great and have it earmarked for the weekend!! If I try this recipe and make any changes I'll amend the recipe.

Amendments: I omitted the wine and used turkey instead of chicken. Was truly delicious!!

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