Chicken and sausage cobbler

Serves: 6

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Total Time: 110

Prep Time: 20

Cook Time: 90

• 1 tablespoon(s) olive oil
• 2  onions, roughly chopped
• 6  sausages, removed from their skins
• 1½ large glasses red wine
• 4  chicken breasts, chopped
• 2 clove(s) garlic, roughly chopped
• 5  carrots, roughly chopped
• 600 ml (1 pint) hot vegetable stock
• For the scone topping (optional):
• 200 gram(s) (7oz) self-raising flour
• 50 gram(s) (2oz) butter
• 1 handful parsley, finely chopped
• splash of milk
• 1  egg, beaten for egg wash
• You will need: a 4cm/1½in plain round cutter

Method

1. In a large ovenproof, lidded dish, heat oil and add onions. Cook for 5 mins, then add sausage meat, and cook till no longer pink. Pour in ½ glass of wine and simmer till wine disappears.
2. Turn heat up a little and add chicken, then cook till sealed. Add garlic, and remaining wine and simmer till wine disappears. Stir in carrots and pour over stock. Cook gently uncovered for about 1 hr, or 1½ hrs, if not topping with scones.
3. For scone topping, preheat oven to gas mark 5/190?C (180?C in a fan oven). In a large bowl, add flour and a pinch of salt. Add butter and rub in, till it makes breadcrumbs. Stir through parsley. Add a few drops of milk and mix till dough comes together. Form into a ball, wrap in clear film and put in fridge for 20 mins. When ready to use, flatten and roll out on a floured board and cut out rounds with cutter - it should make 18 rounds. Put around edge of casserole and brush scones with egg. Put in oven for about 20-30 mins till golden.

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