Chicken and Sage Cobbler Stew
Hello there!
Serves 3-4 people
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https://littlechefbeth.blogspot.com
Since the weather is really starting to feel like winter, I thought I would share with you a winter warming dinner - Chicken and Sage Cobbler Stew.
This stew is a little bit different to some traditional recipes as it has cobblers on top which are basically a baked dumpling crossed with a scone (that's how I would describe them). They have a lovely crunch around the edges but soft in the middle and will be flavoured with a favourite herb of mine, sage. This texture definitely compliments the smooth creaminess of the chicken stew. In the stew I added chicken, mushrooms, carrots and onion but you can add whatever vegetables you prefer (more solid vegetables are better though so they don't disintegrate when cooking and keep their bite). I hope this recipe warms you and your family up in the winter months. Enjoy!
The Recipe: Chicken and Sage Cobbler Stew
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| Tip: chop all the ingredients in advance to save time making dinner |
For the stew:
- 75g butter
- 1 onion, chopped
- 5 tablespoons plain flour
- 350ml chicken stock
- 160ml milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 200g button or closed cup mushrooms
- 130g diced carrots
- 275g cooked, shredded chicken meat (if using raw chicken breasts, cut into small pieces and fry gently until cooked)
In a large saucepan, sauté the chopped onion in the butter and then stir in flour and cook for 1 minute. Add chicken stock and milk, heat till
boiling while stirring constantly. Cook for 2 minutes then season with salt and
pepper. Add mushrooms and carrots and cooked chicken, cooked until the carrots are slightly soft. Pour into the prepared baking
dish then move onto making the cobblers.
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| I shaped the cobblers with my hands but you could use a cutter |
For the cobblers:
- 250g plain flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 5 tablespoons butter or margarine
- 180ml milk
- 3 tablespoons fresh or dried sage chopped finely (or as much as you prefer)
Stir in the milk just until the dough is moistened, then drop
spoonful sized balls onto the chicken stew.
Bake in the preheated oven for 12 to 15 minutes, or until the cobblers are golden brown, and cooked through. If it starts to bubble over, place a piece of aluminium foil under the pan to catch the drips. Once cooked all the way through serve immediately with potatoes or vegetables and enjoy the warming flavours.
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| A winter warming dinner for any family |
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| Chicken and sage cobbler stew...Ta dah! |
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
