CHICKEN winners

ELEVATE YOUR DINNER ROUTINE WITH THESE DELICIOUS SPINS ON A FAMILY FAVOURITE

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Italian Chicken Cobbler

SERVES 6

PREP & COOK 1 HOUR

• 260g jar chargrilled capsicum

• 1.3kg chicken thigh fillets, trimmed, cut into 4cm pieces

• 2 onions, chopped

• 1 ¼ cups chicken stock

• 500g jar pasta sauce with red wine

• ⅓ cup (70g) pitted Kalamata olives

COBBLER

• 1½ cups self-raising flour

• 75g butter, chopped

• 2 tbsp chopped fresh parsley, plus extra to serve

• ¾ cup grated parmesan

• 1 egg, lightly beaten

• ⅔ cup milk

1 Drain capsicum and reserve ¼ cup of oil. Combine chicken and 2 tbsp of reserved oil in a bowl.

2 Heat a large, flameproof, shallow casserole dish or ovenproof frying pan (12-cup capacity) over a medium-high heat. Cook chicken in two batches for about 5 mins, turning occasionally, until browned. Remove from dish.

3 Add remaining reserved oil and onion to pan. Cook, stirring, for 3 mins, or until soft. Return chicken to dish. Stir in stock. Bring to boil. Boil for 5 mins, or until liquid has reduced by about a third.

4 Stir in pasta sauce, capsicum and olives. Simmer for 5 mins or until thickened. Remove from heat.

5 COBBLER Sift flour into a bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Stir in parsley and ½ cup of the parmesan, then stir in combined egg and milk to form a stiff dough.

6 Dollop heaped tablespoons of mixture on top of hot chicken mixture. Sprinkle with remaining parmesan.

7 Cook in a 200C preheated oven for 20-25 mins, or until golden.