A hearty dish with a down home appeal, Chicken Mushroom and Leek Cobbler.
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- *Several hours before, such as the night before, put your butter and box grater in the freezer*
- In large saute pan or skillet, heat the Olive Oil over medium high heat.
- Add Chicken and cook until starting to turn golden 8 - 10 min.
- Toss in Mushrooms and minced Garlic and cook for a further 3 - 5 min. Stirring occasionally.
- Now add the Leeks and give it a stir, Turn heat down to just under medium and cover for an additional 5 min.
- Slowly sprinkle over the All Purpose Flour (do NOT dump it all in at once) and stir as you add . Stir in well.
- Now you can add the Mustard, Thyme, Salt and Pepper and give it a quick stir before continuing to add in the Chicken Broth, Balsamic Vinegar and the White Wine (or Water). Mix well and simmer for a couple of minutes.
- Take off the heat and now add in the Whipping Cream. Taste and adjust taste if needed. Give it a quick stir, transfer to oven-proof casserole dish (6 cup dish) and set aside.
- Preheat oven to 400F.
- With frozen butter and frozen box grater, grate your butter quickly and add to a large bowl with the Flour and gently toss grated butter around in flour to coat.
- Add Paprika and Salt.
- Now with same grater, grate cheese and add to bowl, tossing to coat.
- Pour in Buttermilk. With fork or pastry blender gently mix and start to press buttermilk throughout until a shaggy dough starts to form, don't worry about cheese and butter being blended completely in.
- With the Chicken mixture already in a 6 cup casserole dish, take a heaping Tablespoon of the cobbler batter and "drop" along the edge of dish to form mounds.
- Bake in the middle of a pre-heated 400F oven for 25 - 30 min or until tops of Cobbler lightly browns.
- Carefully remove from oven and cool for 5 - 10 min. Serve.
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