Spicy Savory Chicken Cobbler Recipe

Spicy Savory Chicken Cobbler Recipe

How To Make Spicy Savory Chicken Cobbler

Different herbs bring a mixture of minty and savory flavors to this chicken cobbler dish with a generous dash of cayenne pepper for a hot and spicy taste.

Preparation: 10 minutes
Cooking: 28 minutes
Total: 38 minutes

Serves:

Ingredients

  • 2cupsflour,self-raising
  • 2tspdried parsley
  • 2tspcayenne pepper
  • 1tspdried thyme
  • 1tspsalt
  • 5tbspbutter
  • 2eggs
  • cupbuttermilk
  • 1egg,beaten for egg wash
  • 1tbspoil
  • 2bacon,strips sliced
  • 3clovesgarlic,minced
  • 1large carrot,diced
  • 2ribs celery,diced
  • 1medium onion,diced
  • 1cupmushrooms,sliced
  • 2chicken thighs,sliced
  • 1pinchsalt
  • 1pinchpepper
  • ¼cupflour
  • 1cupwhite wine
  • 1cupchicken stock

Instructions

  1. Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.

  2. Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.

  3. In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon.

  4. Add the carrot, celery and onion. Cook until onion has softened.

  5. Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.

  6. Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.

  7. Remove from heat and spread the cobbler topping over everything. Brush with egg wash.

  8. Stick it in the oven and bake for 20 to 25 minutes at 350 degrees F or until cobbler topping has browned.

  9. Enjoy!

Nutrition

  • Calories: 853.30kcal
  • Fat: 44.88g
  • Saturated Fat: 17.28g
  • Trans Fat: 0.71g
  • Monounsaturated Fat: 16.91g
  • Polyunsaturated Fat: 7.02g
  • Carbohydrates: 66.95g
  • Fiber: 3.83g
  • Sugar: 6.71g
  • Protein: 33.63g
  • Cholesterol: 265.71mg
  • Sodium: 1040.16mg
  • Calcium: 129.12mg
  • Potassium: 757.87mg
  • Iron: 3.13mg
  • Vitamin A: 377.27µg
  • Vitamin C: 6.44mg
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