Chicken Mushroom and Leek Cobbler
The recipe Chicken Mushroom and Leek Cobbler could satisfy your Southern craving in approximately 1 hour and 20 minutes. This recipe makes 5 servings with 711 calories, 32g of protein, and 34g of fat each. For $2.76 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 179 people have tried and liked this recipe. If you have leeks, salt, self rising flour, and a few other ingredients on hand, you can make it. It is brought to you by Little Figgy. Overall, this recipe earns a good spoonacular score of 79%. Try Chicken with Leek & Mushroom Sauce, Chicken, Leek & Mushroom Casserole, and Chicken, Mushroom, And Leek Casserole for similar recipes.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
6 Tbs All Purpose Flour
2 tsp Balsamic Vinegar
½ cup unsalted Butter, frozen and grated
1¼ cup Buttermilk
½ cup Cheddar Cheese, grated
1 (14.5 oz) can Chicken Broth
2 Tbs Whipping Cream, or substitute Greek Yogurt or Creme Fraiche
1 tsp Thyme, dried
½ cup dry White Wine or water
2 Garlic cloves, minced
1 large or 2 small Leeks, cleaned and sliced @ ¼ inch thick
16 oz Mushrooms, sliced
2 Tbs Mustard Powder (or stone ground mustard)
2 Tbs Olive Oil
¼ tsp Paprika
¼ tsp Pepper
½ tsp Pepper
¼ tsp Salt
½ tsp Salt
2½ cups Self Rising Flour
3 Chicken Breast, boneless, skinless and cut into 1 inch cubes
Equipment:
box grater
frying pan
casserole dish
bowl
oven
grater
blender
Cooking instruction summary:
*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.
Step by step:
1. *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.
2. 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).
3. 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.
4. Add Paprika and Salt.Now with same grater, grate cheese and add to bowl, tossing to coat.
5. 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.
6. 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.
7. Serve.
Nutrition Information:
covered percent of daily need
