Chicken and rosemary cobbler

    1 hour 45 min

    This deep-dish pie has an Italian-style filling of succulent chunks of chicken, sliced peppers, mushrooms and black olives in a tomato sauce, and is topped with fresh rosemary scone wedges. A crunchy raw vegetable salad would be a good accompaniment to complete the meal.

    6 people made this

    Serves: 6 

    • 1 chicken, about 1.1 kg (2 1/2 lb)
    • 2 sprigs of fresh rosemary
    • 1 bay leaf
    • 1 tbsp sunflower oil
    • 1 onion, sliced
    • 1 garlic clove, chopped
    • 2 green peppers, seeded and thickly sliced
    • 170 g (6 oz) button mushrooms, quartered
    • 2 cans chopped tomatoes, 400 g each
    • 2 tbsp medium dry sherry (optional)
    • 115 g (4 oz) stoned black olives
    • pepper
    • Rosemary scone topping
    • 100 g (3 1/2 oz) self-raising white flour
    • 100 g (3 1/2 oz) self-raising wholemeal flour
    • ¼ tsp salt
    • 1 tsp baking powder
    • 2 tsp chopped fresh rosemary
    • 30 g (1 oz) butter
    • 100 mI (3 1/2 fl oz) semi-skimmed milk

    Prep:1hr30min  ›  Cook:15min  ›  Ready in:1hr45min 

    1. Put the chicken in a large saucepan with the rosemary sprigs and bay leaf. Cover with water and bring to the boil, then reduce the heat and simmer for 1 hour or until tender.
    2. Remove the chicken from the liquid. When cool enough to handle, take the meat from the carcass, discarding all the skin. Cut the meat into bite-sized chunks and set aside.
    3. Heat the oil in a large saucepan. Add the onion, garlic, peppers and mushrooms, and cook for 5 minutes, stirring occasionally, until the onion is beginning to brown. Stir in the canned tomatoes with their juice, the sherry and olives, and season with pepper. Remove from the heat and set aside.
    4. Preheat the oven to 230°C (450°F, gas mark 8).
    5. To make the scone topping, put the white and wholemeal flours, salt, baking powder, chopped rosemary and pepper to taste in a bowl. Mix together, then rub in the butter until the mixture resembles fine crumbs. Make a well in the centre and add the milk. Mix to make a fairly soft, but not sticky, dough, adding more milk if necessary. Transfer the dough to a floured surface and knead briefly, then roll out to a round about 1 cm (½ in) thick and 18 cm (7 in) in diameter. Cut into 6 wedges.
    6. Add the chunks of chicken to the vegetable mixture. Put the saucepan back on the heat and bring to the boil, then simmer for 2–3 minutes to reheat, stirring occasionally. Transfer to a 2 litre (3 1/2 pint) deep pie dish.
    7. Arrange the rosemary scone wedges on top of the chicken filling and brush them with a little extra milk, if wished. Bake for 10–15 minutes or until the scone wedges are risen and golden brown. Serve hot.

    Some more ideas

    Replace the suggested vegetables with alternatives such as sliced celery, sliced carrots and diced aubergine. * Use yellow or red peppers instead of green ones, for a sweeter taste. * For a polenta topping, slice half a 1 kg packet of ready-made polenta into 12 discs. Arrange them, overlapping, on top of the chicken filling and brush lightly with a little extra virgin olive oil. Bake for 10–15 minutes or until beginning to brown. * The chicken poaching broth (see step 1) can be used as the base for a soup. * Replace the canned tomatoes with a sauce based on the poaching broth. Mix 3 tbsp cornflour with a little cold water. Bring 450 ml (15 fl oz) of the strained broth to the boil and whisk in the cornflour mixture. Simmer, stirring, until thickened. Whisk in 2 tbsp tomato pure, the sherry and olives. Season to taste.

    Plus points

    Wholemeal flour is an excellent source of many of the B vitamins, as well as iron and zinc. It also provides dietary fibre, particularly the insoluble variety. * Peppers are packed with vitamin C – weight for weight they offer twice as much vitamin C as oranges. They are also rich in beta-carotene, which the body converts into vitamin A.

    Each serving provides

    B6, C, copper * E, folate, niacin, iron, potassium * A, B1, B2, calcium, selenium, zinc

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    Reviews in English (1)


    Delicious and it came together rather quickly too. Next time I think I will add a bit more liquid and leave the scone topping off and let it simmer a few in the oven minutes then add the topping and bake as suggested.  -  11 Mar 2014