I've always had a vague hankering for what the Americans call 'Cobbler', I'd never eaten it before, but yet I knew, maybe from my previous life as an American pioneer (or are those memories of watching Little house?) that it would be hearty home food... to warm the cockles!
So when I saw a 'How to...' in my favorite food mag, I went for it...
My American readers may be falling around at this point, but remember in Europe things like Twinkies, Oreos and Cherry Coke are the exotic, the unknown... We don't have drive in movies, grits, diners, Cadillac cars, waitresses on roller skates, route 66, and all those lovely things that build America in my mind! We have themed American restaurants like you may have Irish ones, but those menus are usually burgers and buffalo wings so the Cobbler, be it fruit or fowl, is a lovely idea of what an American mother may place on the table for her hungry crowd... It is foreign, it is different and I wanted to make it!
It was delicious, but I definitely went overboard on the peas, and it needed more cream...
But I got the idea, and will definately be perfecting this recipe...
I am writing this recipe from memory as I accidently gave the mag away without taking the recipe down so here is what I did, but my dear American friends might like to tell me how they might do it, so I can try again and hopefully come up with a more authentic cobbler!
4 large chicken thighs
2 leeks, chopped
1 onion, chopped
2 sprigs of thyme
Handful of parsley, chopped
200gms fresh cream
Half a stock cube
Fry the chicken, with the onions and leeks, in plenty of olive oil until brown all over.
Add the peas, and the cream and then crumble in the stock cube.
Make the cobbler by mixing approximately 150gms of plain flour, 1 tsp of bicarbonate of soda and 80/100mls of buttermilk.
Place the creamy chicken mix into an ovendish and plop handfuls of the cobbler mix on to the top. Brush the cobblers with beaten egg. Bake in a preheated oven until the chicken is cooked and cobbler nice and brown!