ovendish 7.5 cm allow 2.5cm between dish & oven wall.
2-3 celery sliced
1 small onion 1tbsp veg oil
1tbsp plain flour
250ml chick stock
1/2 tsp herbs tarrogen oregano
4 large or 8 small thighs skinned boned quatered
300g button mushroom halved
100ml double cream
TOSS Celery & onoin in 1 tbsp veg oil just to coat them season cook in ho @ 250cat top of oven until softened, stir in flour cook for 1 min pour in hot stock plus herbs keep mixture warm.
150g self raising flour
75g butter cut into small pieces
1/2 tsp tarragon oregano
60ml semi skimmed milk
Put flour & butter in bowl mix together to resemble bread crumbs add herbs salt & pepper
Pour in milk blend together, don't over work mixture but you need firm sticky dough.
Set chicken pieces on top veg and cook @250/260 to brown lightly about 5 mins add cream stir quickly continue to cook 5 min.
Top chicken with cobbler mixture evenly leave space between each blob.
Cook@ 200c until topping is well brown and cooked through, about 15 - 20 mins. The liquid should be bubbling merrily. Leave to rest for couple min, serve with plain green veg. Meal is quite rich so nothing rich oily or buttery is needed. Bon appetti or bell hana val shefa
Posted By Hummingbird on 13/11/10 at 20.24
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