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.
Serves:
Ingredients
- 2cupsflour,self-raising
- 2tspdried parsley
- 2tspcayenne pepper
- 1tspdried thyme
- 1tspsalt
- 5tbspbutter
- 2eggs
- ⅔cupbuttermilk
- 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
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Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.
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Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.
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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.
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Add the carrot, celery and onion. Cook until onion has softened.
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Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.
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Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.
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Remove from heat and spread the cobbler topping over everything. Brush with egg wash.
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Stick it in the oven and bake for 20 to 25 minutes at 350 degrees F or until cobbler topping has browned.
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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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