Chicken Cobbler

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

Preheat your pan and add some olive oil

Fry your smoked bacon along with the carrots and celery for 5 minutes.

Add your garlic along with the onions and leeks. Fry for a further 5 minutes.

Add your chicken along with the chestnut mushrooms and fry until you see the chicken lightly golden brown.

Add your flour and butter and cook out the flour for a couple of minutes.

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.