Prepare: 20 mins
Cook: 1hr 15mins
30g unsalted butter
2 tbsp olive oil
4 onions thinly sliced
A quarter of a 20g pack fresh thyme, leave picked
About 500g chicken thigh fillets, halved (Quorn Fillets would work just as well)
77g diced unsmoked pancetta (Quorn Ham would work)
200g button mushrooms, halved
1 stalk celery, thinly sliced
2 garlic cloves finely sliced
2 tbsp plain flour
125ml very white wine
500ml chicken stock
2 bay leaves
375g self raising flour
1 tbsp baking powder
0.5 tsp sea salt flakes
75g unsalted butter diced and chilled
0.5 of a 25g pack chives finely chopped
125g gruyere coarsely grated
1. Heat a flameproof casserole dish over a medium heat. Add the butter,, 1 tbsp olive oil, the onions, thyme leaves and a pinch of salt; cook for around 15 minutes, stirring frequently, until soft and golden. using a slotting spoon transfer the onions to a bowl; set aside.
2. Add the remaining 1 tbsp oil to the pan. Increase the heat medium high and fry the chicken and pancetta until lightly browned (about 5 minutes) Add the mushrooms , celery, garlic and 0.5 of the cooked onions and cook stirring for a further 2 3 minutes or until the mushrooms are tender . Add the flour stirring continually for 1 min. Pour in the time and cook for mins, stirring, then add the chicken stock and bay leaves. Bring to the boil, then reduce the heat to a simmer and cook for 15 mins or until the chicken is tender and cooked through, the juices run clear and no pink meat remains; season.
3. Meanwhile , preheat the oven to 180c, gas mark 4 and make the cobbler topping; put the flour , baking powder , salt and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Add the milk, chives, gruyere and remaining onions and stir with table knife until just combined. Dollop large spoonfuls (about 14) of the topping onto the chicken mixture and transfer to the oven for 25 - 30 mins, until the cobbler is golden brown.