The ingredients weren’t too exotic, unless you count fresh rosemary. And despite the cold weather, my rosemary is still hanging on in the garden. Also needed was one leek, button mushrooms, fresh carrots, buttermilk and frozen peas. The sauce for the cobbler required 1-1/2 cups of chicken stock. I keep Williams-Sonoma Concentrate Organic Chicken Stock on hand for instances like this.
It took me about 30 minutes to prepare the chicken and vegetable cobbler. It began with sautéing the leeks, then adding the mushrooms. Once that was done, the balance of the ingredients were added to the pan. After 8-10 minutes of cooking, the filling was done and it was time to make the drop biscuit topping. If you don’t have, or want to purchase buttermilk, Mr. Bittman gives a quick tip on how to make your own buttermilk at home. You could use a food processor to make the biscuits, but I prefer to use a pastry blender for such a small quantity of flour and butter. Again, this was done in a jif.
Everything goes into a casserole dish, top it off with the drop biscuits and bake for 35 to 40 minutes. I made a side salad to complete the meal.
My chicken and vegetable cobbler received a great review from my husband, “You can make that again.” The biscuits were enough to leave you satisfied (a reviewer increased the biscuit recipe) and the sauce was light and delicious. The rosemary infused a wonderful flavor.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.