Name: Golden Chicken Cobbler
Yield: serves 6 to 8
Ingredients: 75 g/3 oz lard or butter, chilled and diced; broad beans; 150 ml/5 fl oz buttermilk or plain yoghurt thinned with water to the consistency of cream; green beans; ½ bottle dry white wine; 150 ml/5 fl oz chicken stock; small carrots; 2 tablespoons marigold and nasturtium petals; button mushrooms; small potatoes; courgettes; sweetcorn; ½ teaspoon coarse sea salt; 1 bay leaf; 2 tablespoons sunflower oil; 1–1.25 kg/2–2½ lb boneless chicken, prepared as described; 1 tablespoon plain flour; 12 shallots; 275 g/10 oz self-raising flour; 1 teaspoon baking powder

Preparation info

serves
6 to 8

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This recipe is another version of my favourite cobbler, a meat casserole topped with tender, scone-like dumplings. I like to make it in the summer when there are plenty of young vegetables about, not to mention marigolds and nasturtiums for the cobbler topping. You can use either boneless chicken breasts or thighs, or a mixture of the two, depending on whether you prefer white or darker meat. Cut into cubes of about 5