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Chicken and Cornmeal Cobbler

Whip up a big batch of chicken and cornmeal cobbler to freeze and have on hand for a quick dinner.

Prep Time: 20M

Cooking Time: 1H45M

Serves: Serves 8


  • 2 tbsp olive oil
  • 6 skinless boneless chicken breasts, cut into bite-size pieces
  • salt and freshly ground black pepper
  • 2 red onions, finely sliced
  • 4 celery ribs, roughly chopped
  • 2 glasses of red wine
  • 5 carrots, roughly chopped
  • 11/2 pints (900ml) hot vegetable stock
  • 51/2oz (150g) plain flour, plus a little extra to dust
  • 51/2oz (150g) cornmeal
  • 13/4oz (50g) butter
  • handful of fresh flat-leaf parsley, finely chopped
  • splash of milk
  • 1 egg yolk, lightly beaten
Chicken and Cornmeal Cobbler photo

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  1. Heat half the oil in a large shallow cast-iron pan or flameproof casserole, season the chicken with salt and black pepper, then cook over medium heat, turning occasionally, for 10 minutes, or until lightly golden all over. Remove with a slotted spoon and put to one side.
  2. Preheat the oven to 350°F (180°C). Heat the remaining oil in the pan, then add the onions and cook over low heat for 6-8 minutes, or until soft. Add the celery and cook for 5 minutes, or until soft. Pour in the wine, raise the heat, and allow to boil for a couple of minutes while the alcohol evaporates. Add the carrots, return the chicken to the pan, then season well with salt and black pepper. Pour in the stock and cook, uncovered, over a low heat, stirring occasionally, for 1 hour, or until all the ingredients are tender. Top up with a little hot water if it begins to look dry.
  3. Meanwhile, put the flour, cornmeal, and a pinch of salt in a large mixing bowl. Add the butter and rub it in with your fingertips until you have a bread crumb texture. Stir through parsley, then add the milk a little at a time until the dough comes together. Form into a ball and put in the refrigerator to rest for 20 minutes. Flatten the chilled dough out on a floured surface, then roll it out with a rolling pin. Cut out about 18 rounds using the cutter, then add to the casserole, brushing them with the egg yolk before you move the pot into the oven to cook for a further 30 minutes.
  4. Leave to cool completely, then double-wrap the pan in plastic wrap, making sure the meat is all covered, and freeze for up to 3 months. To serve, defrost overnight in the refrigerator. Preheat oven to 350°F (180°C) and cook for 30-40 minutes until piping hot.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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