Chicken and Leek Cobbler

• 2 tbspolive oil
• 600gboneless skinless chicken thighs, cut into chunks
• 3leeks, trimmed, washed and sliced
• 2carrots, diced
• 2garlic cloves, crushed
• 2 tspdried thyme
• 30gplain flour
• 400mlchicken stock
• 200mlwhole milk
• 1 tbspDijon mustard
• 150gfrozen peas
• fine salt
• black pepper
• 200gself-raising flour
• 50gcold butter, cubed
• 60gmature cheddar, grated
• 15gparsley, chopped
• 130mlwhole milk, 120ml for the scones and 10ml for brushing
• 1/2 tspfine salt
• 300gspring greens, steamed

Method

1. 1Heat the olive oil in a wide ovenproof pan over a medium-high heat. Season the chicken with salt and pepper and brown for 5 minutes. Add the leeks, carrots, garlic and thyme and cook for 8 minutes until the leeks are soft.
2. 2Stir in the plain flour for a minute, then gradually add the stock and the 200ml milk for the filling, stirring, and simmer for 10 minutes until thickened and the carrot is tender. Stir in the mustard and peas, taste and season well.
3. 3Heat the oven to 200C fan. Rub the self-raising flour and butter together with your fingertips until it looks like breadcrumbs, then stir in the cheddar, parsley and half teaspoon of salt. Add the 120ml milk for the scones and bring together into a soft dough with as little handling as you can. Pat out to 2cm thick and cut into 8 rounds.
4. 4Arrange the scones over the top of the stew in a ring, slightly overlapping, leaving the centre open so steam escapes. Brush with the remaining 10ml milk.
5. 5Bake for 25 to 30 minutes until the scones are risen, golden and cooked through underneath and the stew is bubbling up between them. Serve with the greens.

Per serving

kcal

766

protein

49.4g

fibre

10.8g

carbs

67.4g

fat

33.8g