Chicken Cobbler

Ingredients

• Chicken thigh

  raw

  400g

• Thyme

  ½ tsp or 0.4g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  110g

• Shiitake mushrooms

  raw

  200g

• Carrots

  raw

  100g

• Butter

  unsalted

  43g

• Whole wheat flour

  whole-grain

  33g

• Chicken stock

  home-prepared

  1 ⅓ cup or 320g

• 1% milk

  ⅔ cup or 163g

• Sherry

  Fino, Dry - Waitrose

  200g

• Green peas

  frozen

  ½ cup or 67g

• Whole wheat flour

  whole-grain

  130g

• Granulated sugar

  white

  5g

• Baking powder

  double-acting, sodium aluminum sulfate

  8g

• Baking soda

  3g

• Salt

  table

  2g

• Butter

  unsalted

  57g

• Plain yogurt

  low fat

  ⅔ cup or 163g

Directions

1. Cut the chicken into bite-size pieces and then season with thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat a frying pan over medium heat until hot and then add the olive oil and chicken. Let the chicken brown on one side, and then flip and brown the other side. Transfer the chicken to a bowl, leaving as much oil in the pan as possible. Add the onions, mushrooms and carrots and saute until the carrots are tender and the onions are browned. Transfer the sauteed vegetables to the bowl with the chicken. Add the butter and flour to the pan and cook the flour until it's bubbly and free of lumps. Turn down the heat to low and add the chicken stock and milk. Immediately start whisking to prevent clumps of roux from forming. Once the mixture is smooth, return the vegetables and chicken and turn the heat back up to medium, bringing the mixture to a simmer. Add the sherry and season with salt. The amount of salt you add will depend on how much salt your chicken stock had, but you should not need to add more than 1 teaspoon of salt. Keep in mind that the mixture will continue to reduce in the oven, so you want it to be slightly under-salted. Let this mixture simmer and thicken while you make the biscuit dough. Place the oven rack in the middle position and preheat to 425 degrees F (220 C). Add the flour, sugar, baking powder, baking soda and salt to the bowl of a small food processor and pulse a few times to combine. Add the butter and give it about 10, 1 second pulses until the butter is broken up into small rice-size grains. Add the peas to the chicken and sauce and then transfer to a 9-inch oven-safe casserole dish. Dump the flour mixture into a bowl and add the yogurt. Use a spatula to quickly mix the yogurt and flour together until just combined (do not overmix) or your biscuits will get tough. Working quickly drop the biscuit dough evenly over the surface of the chicken. I find it's easiest to drop strips of dough off a broad spatula into rows. Place the casserole dish in the oven and bake until the chicken mixture is bubbly and the biscuits are golden brown on top (about 10-15 minutes).
2. (source: https://norecipes.com/chicken-cobbler)