chicken and ham cobbler
How to make chicken and ham cobbler recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
2 tablespoons butter
2 leeks, sliced
300 g (10 oz) skinless chicken thigh fillets, diced
150 g (5 oz) piece of ham, cut into small chunks
150 ml (¼ pint) hot chicken stock
100 ml (3½ fl oz) crème fraîche
150 g (5 oz) plain flour
1 tablespoon baking powder
2 tablespoons olive oil
150 ml (¼ pint) milk
2 tablespoons mixed herbs, such as parsley, thyme, chives, finely chopped
25 g (1 oz) Cheddar cheese, grated
salt and pepper
Method:
Melt the butter in a shallow, flameproof casserole dish, add the leeks and cook for 3 minutes until softened. Add the chicken and cook for 2 minutes until lightly browned all over. Stir in the ham, stock and crème fraîche, then season to taste.
Mix the flour and baking powder in a bowl, then pour in the oil and milk. Mix gently, season well and stir in the herbs and cheese.
Arrange spoonfuls of the dough on top of the chicken mixture, leaving a little space between each spoonful. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until the topping is lightly browned and the chicken is cooked through.
For creamy chicken & ham pasta:
Cook 400 g (13 oz) quick-cook spaghetti in a large saucepan of lightly salted boiling water according to the packet instructions, adding 1 finely sliced leek for the last 5 minutes of cooking. Drain and return the pasta and leek to the pan. Stir in 2 shredded readycooked chicken breasts and 4 slices of ham, torn into strips. Season well, add 4 tablespoons crème fraîche, then scatter with chopped parsley to serve. Total cooking time 10 minutes.
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| chicken and ham cobbler |
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