CUT OUT & KEEP!
Chicken and parsnip cobbler
■ PREPARATION TIME 25 minutes
■ COOKING TIME 35 minutes
■ SERVES 2
YOU WILL NEED
✔ 12g dried porcini mushrooms ✔ 2 leeks ✔ 1 carrot ✔ 1 celery stick ✔ 1 chicken stock cube ✔ olive oil ✔ 250g diced chicken leg ✔ bouquet garni ✔ 400g parsnips ✔ 1 lemon, juice and zest ✔ 150g plain flour ✔ 1 tsp baking powder ✔ salt ✔ 1 egg ✔ 200g crème fraîche ✔ fresh parsley
DIRECTIONS
■ Soak the mushrooms in boiling water for 5 minutes, drain, squeeze out any remaining water and roughly chop. ■ Preheat the oven to 200°C/180°C fan/gas mark 6. Thickly slice the leeks and carrot; thinly slice the celery. Dissolve the stock cube in 400ml boiling water. ■ Heat 1 tbsp olive oil in a hob-to-oven casserole pan. Brown the chicken for 4-5 minutes then transfer to a bowl. ■ Add the chopped vegetables and mushrooms to the pan and fry for 5 minutes. Return the chicken to the pan. Pour in the stock and add the bouquet garni. Cover and simmer for 10 minutes. ■ Peel and grate the parsnips into a large bowl. Add the lemon zest, flour, baking powder and a pinch of salt. Beat the egg in a small bowl with 1 tbsp crème fraîche. Pour the egg mixture into the parsnip bowl and mix into a soft dough. ■ Add the lemon juice to the remaining crème fraîche and pour into the chicken mix. ■ Drop golf-ball sized pieces of dough on top of the chicken. Bake for 20 minutes until golden brown. Serve, sprinkled with parsley.
