Tummy warming chicken and vegetable cobbler

Toronto has just had it's first big snowfall of the season. Playing outside in the fluffy stuff is a must-do in this household. Snowballs, snow people and dogs, tobogganing (translation: sledding). And, when we were all red-cheeked and cold-toed, cocoa was the cure. Then, the hunger kicked in. Everyone wanted to eat.... now! Luckily, this yummy cobbler was waiting in the oven.

It's like a pot pie but easier and without the soggy crust on the bottom. You love that crust, you say? I won't argue, it's your choice. Personally, just give me more filling. This cobbler has biscuit dough on the top and I think it's just the right balance of bread and crunch to the chicken and veggies.

















The original recipe called for one leek. I've doubled like, because I love leeks. Too much? You can easily scale that back again. It also called for rosemary, and I've replaced that with dill, because I'm not a big rosemary fan. Thyme, herbs de province, even curry might be nice in here. I threw in a parsnip because my kids would never notice it. I'm like that.

















I opted for chicken thighs, because I find they are tastier in a recipe like this. Breast meat would also work well. As you can see, this recipe is very flexible and can adapt to your favorite chicken and herb flavors. Add any vegetables you like that have the approximate cooking time of carrots and parsnips and that won't add too much water or juice to the stew.

Chicken and vegetable cobbler
Adapted from Mark Bittman Serves: 4-6

3 tbsp butter
2 leeks, washed and chopped
1 1/2 cup chicken stock
2 medium carrots, chopped
1 medium parsnip, chopped
1 cup peas, frozen (fresh OK too)
2 cups quartered button mushrooms
2 boneless chicken thighs, diced
2 tbsp corn starch
1/8 teaspoon dill
1 cup flour
1/8 teaspoon baking soda
2-3 tbsp unsalted butter, cut into bits
1 egg
1/2 cup buttermilk
3/4 teaspoon baking powder
1/4 salt

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, roughly 8 - 10 minutes.

2. Add stock. Bring to a boil and let boil for a minute or two, then add carrots, parsnips and chicken and reduce heat so that the liquid simmers. Cook until the veggies are almost tender and chicken is cooked through, about 8 - 10 minutes. Add peas and dill, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Pour flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible, but leaving a few small spots where steam can escape. Bake for 35 to 45 minutes until golden brown on top and bubbly underneath. Scoop into bowls or deep plates and serve immediately.

Note: If you don't have any buttermilk, you can make your own. Gently warm milk until it's warm but not boiling (about 100 degrees); stir in a tablespoon of white vinegar and let it sit for 5 minutes. Voila - buttermilk!