Filling
500 g chicken thighs, boneless & skinless
2 rashers of smoked streaky bacon
200 g chestnut mushrooms
1 red onion, finely sliced
2 Leeks cut into rings
3 cloves of garlic
25 g butter
40 g plain flour
200 ml white wine
300 ml chicken stock
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
Salt
Pepper
Cobbler
300 g self-raising flour
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
75 g salted butter
2 Eggs
160 g buttermilk
1 egg, beaten for egg wash
1
Preheat your pan and add some olive oil
2
Fry your smoked bacon along with the carrots and celery for 5 minutes.
3
Add your garlic along with the onions and leeks. Fry for a further 5 minutes.
4
Add your chicken along with the chestnut mushrooms and fry until you see the chicken lightly golden brown.
5
Add your flour and butter and cook out the flour for a couple of minutes.
6
Add your wine, chicken stock, salt, pepper, sage, thyme, parsley. Place the lid and gently let it simmer on a low heat for 45 minutes to 1 hour.
Ingredients
Filling
500 g chicken thighs, boneless & skinless
2 rashers of smoked streaky bacon
200 g chestnut mushrooms
1 red onion, finely sliced
2 Leeks cut into rings
3 cloves of garlic
25 g butter
40 g plain flour
200 ml white wine
300 ml chicken stock
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
Salt
Pepper
Cobbler
300 g self-raising flour
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
75 g salted butter
2 Eggs
160 g buttermilk
1 egg, beaten for egg wash