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Recipes - Chicken and Vegetable cobbler

Recipe Name

Chicken and Vegetable cobbler

Submitted by

jparkert

Recipe Description

A recipe published in the NYTimes. Very good with lots of veggies

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	35	Cook Time (minutes)	35	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



3	tablespoons	olive oil
1	leek	Leeks - coursely chopped
1	dash	salt
1	dash	black pepper
2	cups pieces	mushrooms, chopped
1 1/2	cups	chicken broth (10.5 ounce can)
1	tablespoon	rosemary, sprigs, fresh
2	large (7-1/4" to 8-1/2" long)	Carrots, sliced into thin coins
2	breasts, bone removed	chicken breast halves, boneless, skinless
1/2	cup	buttermilk
1	cup	Peas, frozen
2	tablespoons	Cornstarch
1	cup	all-purpose flour, whole wheat
3/4	teaspoon	baking powder
1/8	teaspoon	baking soda
2	tablespoons	butter, no salt
1	medium	eggs

Steps

Sequence	Step

1	a very tasty chicken and vegetable cobbler
2	Heat oven to 400 degrees
3	Heat oil in large skillet over medium heat, then add the leek and sprinkle with salt and pepper. Cook, stirring until softened about 5 minutes
4	Add mushrooms and cook another 8-10 minutes
5	Add chicken broth and rosemary sprig; bring to a boil and cook for 1-2 minutes. Add carrots and chicken (chopped); reduce heat and simmer 8-10 minutes
6	Add peas and cook another minute. Then take out the rosemary sprig and discard.
7	Put cornstarch in a bowl, then add a couple of tablespoons of the hot broth to make a paste. Add to the skillet and cook for another minute or two, until the broth thickens. Add contents of the skillet to an oven-proof pan.
8	Mix the dry ingredients for the cobbler crust, then cut the butter into the flour mixture. Add the egg and buttermilk and mix until sticky. Drop by spoonfuls onto hot chicken vegetable mix, then smooth to a crust. Bake in the oven 30-35 minutes (until the crust is done).

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