Chicken, cauliflower and Gruyère cobbler from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Foodycat on November 11, 2021

    Great way to use leftover chicken! I used the jellied juices from Chicken with 40 Cloves of Garlic instead of the wine and stock, and I just patted the dough into a circle and cut it into wedges. Very nice. The polenta gives a really good texture.

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