I discovered a recipe in a magazine a long time ago that particularly caught my fancy, so I cut it out and saved it.
I'm not sure how long I've been preparing it, but it's been quite some time. I've adapted it to be gluten-free, and it remains one of my favorite recipes. Even though I've lost my taste for mushrooms, it's just as delicious without them.
Ideas, Advice and Suggestions
Chicken Breasts – This recipe is most effective with chicken breasts. Depending on their size, you can use between 2 and 5 chicken breasts.
Mushrooms – For those who are not fans of mushrooms, it's certainly optional to exclude them without altering the remaining steps. Since switching to a gluten-free diet, my tastes have changed, and one of the foods I no longer enjoy is mushrooms.
Butter -The recipe includes two separate quantities of butter: the first is 50g for frying the chicken, which can be replaced with oil if desired; the second is 90g for the scone topping. While both can be substituted with margarine, it is advisable to use butter for the scone topping if possible.
Milk – I use cow's milk and am not aware of any reason why other types of milk wouldn't work.
Water and Woolworths
Chicken Stock powder – The original recipe called for a chicken stock cube, but there isn't a direct substitute. Woolworths' Chicken Stock Powder is gluten-free. Woolworths also offers a few liquid stock concentrate alternatives that work well. I've tried similar products from other brands which were effective until they altered their ingredients, rendering them no longer gluten-free. So, you can try different brands, but always read the ingredient list thoroughly with each purchase even if you've bought the product in the past.
Woolworths Free from Gluten All Purpose Flour. - Adapted to be gluten-free. If you're not
following a gluten free diet, you can substitute this flour with all-purpose wheat flour.
Baking
Powder – Baking
powder is typically gluten-free, though it often contains cornstarch.
Salt – Just a good pinch of salt
Chicken And Mushroom Cobbler
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 55-50 minutes
Servings: 4
Level of Difficulty: Medium
The Origin of the Recipe: Cut out of a magazine
Diet: gluten free
A delicious Chicken and Mushroom Cobbler, combining tender chicken and mushrooms with a savoury scone topping. Perfect for a hearty meal!
Ingredients
- Chicken:
- 3 chicken breasts
- 125g mushrooms(optional)
- 50g butter
- 250ml milk
- 125ml water
- 1 teaspoon Woolworths chicken stock powder
- 1 teaspoon corn-starch
- Scone Topping:
- 180g Woolworth Free from Gluten All Purpose Flour
- 10ml baking-powder
- little salt
- 90g butter
- little water
- parsley and sliced tomato to garnish
Instructions
- Sauté the mushrooms (if included) using about half the butter for five minutes. Then remove the mushrooms and set them aside.
- Sauté the chicken in same pan using the rest of the butter for until seared on all sides about 5 minutes.
- Add milk, water and stock powder to saucepan, bring to boil and cook 25 to 30 minutes.
- Remove chicken, cut into pieces and return to saucepan. Mix corn starch with a little milk and add to saucepan to thicken liquid. Add mushrooms.
- Season to taste.
- Scone Topping:
- Sift flour, baking-powder and salt and rub in butter.
- Add enough water to make a soft dough.
- Press dough out to 3mm thick, and shape it to size of dish.
- Spoon mixture into ovenproof dish and place dough on top, mark with criss-cross pattern.
- Bake at 210°C for about 10 minutes, until well risen and golden brown.
- Garnish with sliced tomato and parsley. Serve with squash, peas or carrots, and spinach.