The Headley recipes ...

The Headley’s Chicken and Morel Cobbler

Ingredients 4 people

• 50g unsalted butter
• 720g diced chicken leg
• 1 onion finely diced
• 1 clove of garlic minced
• 12g dried morel mushrooms
• 200ml Marsala wine
• 750ml Chicken Velouté
• Splash of double cream
• Freshly ground black pepper
• Maldon sea salt

For the Chicken Velouté

• 100g unsalted butter
• 100g plain flour
• 1 litre Chicken stock
• 1 Bay leaf
• Small bunch of thyme

For the Scones

• 50g unsalted butter
• 225g self raising flour
• Half teaspoon picked thyme
• Black pepper
• Maldon sea salt
• 1 whole egg
• 3 table spoons milk

Cooking the Scones

Rub the butter and flour together to make crunchy “bread crumble” texture. Add the thyme and season. Add the egg and mix to form dough. Add the milk slowly and little by little to the dough (the dough will become too wet by adding the milk too quickly).
Rest the dough in clinging film and place it into the fridge for 15 minutes.
Roll the scones out 1 cm thick and cut out the rounds with 4 cm cutter.

The Velouté

Melt the butter over a thick bottomed sauce pan. Add the flour and cook it out for 5 minutes with no colour over a gentle heat. Add the stock and sprinkle with wine continuing to cook it out.
When all the stock is added tosses the bay leaf and cook for 7 minutes on medium heat stirring continuously. Rub the thyme in between your hands and drop it in the sauce. Season it with salt. Take it off the heat and sieve it through a fine chi noise.

Cooking Method

Reconstitute the dried morels in a small pot with some boiling water. Heat the butter in thick bottomed sauce pan and toss the diced onion into it until they are softened for about 4 minutes. Season the onions with salt and pepper. Add garlic then the diced chicken and cook for 7 minutes over gentle heat making sure that the mixture does not turn in any colour.
Add morel mushrooms and sprinkle with the water where the mushrooms have been cooked previously. At the same time add the wine and reduce it by half over a gentle heat.
Add the chicken velouté and simmer for 10 minutes. Add a splash of cream and fine tune the flavour by seasoning with salt and pepper.
Place the content into a casserole about 10 cm deep. Place the scones on top of the mixture and glaze it with eggs yolk and water wash. Cook the whole dish in the oven at 180 Celsius degrees/350 Fahrenheit degrees, gas tick number 4 for about 10-15 minutes.

Serve with new jersey royal potatoes and hispi greens.