Cobbled Chicken Hotpot
Chicken and vegetable sauce :
- 30g butter
- 100g shallots, peeled
- 100g small button mushrooms
- 250ml chicken stock
- 100g chantenay carrots (baby carrots)
- Washed and tops removed
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 200ml double cream
- 200g cooked shredded chicken meat
- 100g petits pois
- 2 tablespoons corn flour mixed with a little water
- Salt and pepper to taste
Cobbled topping :
- 200g plain flour
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 2 teaspoons dried sage
- 50g butter
- 100ml buttermilk
- 1 medium egg
- 1 small egg beaten with 3 tablespoons milk, to glaze
- ½ teaspoon sea salt
Preheat the oven to 220°C/ Gas mark 6, Fan oven 180°C
To make the chicken vegetable sauce:
Melt the butter in the 3-ply stainless steel sauté pan over a low to medium heat, add the shallots and cook until golden brown and caramelised. Add the mushrooms and continue to cook for 3-4 minutes.
Add the chicken stock, carrots and herbs, put the lid on and simmer for 3-4minutes.
Stir in the cream, cooked chicken meat, peas and corn flour mixture. Continue to heat stirring all the time until the sauce has thickened.
Season to taste with a little salt and pepper, out the lid on to keep warm and set to one side whilst you make the cobbled topping.
To make the cobbled topping:
Sift the flour and the baking powder into a medium sized bowl adds the salt and dried herbs.
Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs
Mix the buttermilk with the egg and pour into the dry ingredients. Gently bring together to make a ball.
Roll out with a floured rolling pin to 1-1 ½ cm thick. Cut out seven rounds with a 78mm size cookie cutter.
Gather up and re-roll the dough to make the last 1-2 rounds
To make up:
On top of the chicken and vegetable sauce place six of the dough rounds in a circle and one in the centre.
Using a silicone brush, glaze the tops with the beaten egg and milk mixture.
Sprinkle with a little sea salt and bake in the oven for 25minutes until the topping is risen and golden brown.
Additional: Simple chicken stock:
In a casserole or large saucepan place 1 chicken carcase, 1 quartered onion, 1 roughly chopped carrot, 1 bay leaf, some fresh parsley and enough water to cover. Simmer, with the lid on, over a medium heat for 45-50 minutes. Strain the stock from the bones and return it to the pan. Over a medium heat, reduce the stock for maximum flavour. Recipes using cooked chicken are not suitable for reheating unless the chicken has been cooked from fresh to make the dish.