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This is such a fantastic winter dish which is full of flavour, and very comforting. It is a great example of how versatile Greek Yoghurt can be. Not only is Greek Yoghurt one of the main flavours in the sauce for this dish, but it also proves a brilliant ingredient for making the cobbler dough itself. Baking with Greek Yoghurt provides excellent results and is distinctly lighter than using the traditional butter.

1. Preheat the oven to 180C conventional setting.
2. Cut the thighs into quarters (or 6 if they are very big) and pop into a hot saucepan with the olive oil. Brown the meat on high heat for several minutes until the chicken pieces are golden all over. Remove the chicken with a slotted spoon and set aside on a plate. Next turn the heat down a bit before adding the leeks. Sweat them without browning for a minute or so before adding the ckicken stock and bringing to a gentle simmer. Let this simmer uncovered until the liquid has reduced by half, which should give you enough time to make the cobbler mixture.
3. To make the cobbler, put the self raising flour, parmesan and greek yoghurt into the bowl of a magimix. You are looking for a consistency like damp breadcrumbs to form. If the mixture is too dry, add a little cold water one tablespoon at a time with a whizz in between each one- it is important not to end up with a paste! Take the dough out and roll it 2-3 cm thick onto a floured surface. With the help of a 5cm round pastry cutter (or small glass), cut out as many circles as you can- you should get between 12 and 15, depending on how thick your dough is.
4. To finish the sauce, add 200g Total Greek Yoghurt to the reduced chicken stock. When the yoghurt has melted into the stock, add the chicken, leeks, ham and tarragon (if using) as well as some seasoning. Toss together before pouring into a shallow, oven-proof serving dish. Place the circles of dough over teh top so that the surface is covered (it doesn't matter if they overlap a bit). Brush with a little egg yolk and grate a little extra cheese before putting into the oven for 30 minutes, or until golden on the top. Serve with green vegetables such as tenderstem brocoli.