Diana Candy's Chicken Cobbler
Here's one fresh from the farm, thought up by our very own Moo farmer, Diana. It's the stuff farmers dream of while milking - a luxurious blend of chicken, bacon and cream.
Ingredients
- 4 large skinless chicken breasts — diced and chopped in seasoned flour
- 4 oz smoked back bacon
- 4 oz button mushrooms — cut into quarters
- 1 large onion — diced
- 1 large glass of white wine
- 250ml cream
- Salt and pepper to taste
- Oil for frying
Topping
- 8oz self-raising flour
- pinch of salt
- 2oz butter
- 4oz cheddar cheese — grated and some kept back for topping
- 1/4 pt Moo milk
- Heaped teaspoon of grainy mustard
- Pinch of baking powder
Directions:
Mix all dry ingredients for topping together and mix until it looks like fine breadcrumbs.
Add milk and mustard until it forms a dough.
Roll out onto a surface dusted with flour and cut into 12 rounds. Put to one side.
In a large frying pan, fry chopped onion and mushrooms over a medium heat. Add bacon and floured chicken and cook until golden brown.
Turn up the heat — and stand back!
Add white wine and simmer for 3mins, until bubbling fast.
Add cream and stir for 3mins.
Put the chicken mixture into a large over-proof dish and top with prepared scones and sprinkle with cheddar.
Preheat oven to 200°C / 400F / gas mark 6. Place the scones inside for 15mins until they are golden-brown.
Serve with new potatoes and fresh vegetables. And make sure you save a bit for seconds!