I know I promised no fuss dinners. I’m sorry. This dish is a lot of fuss, but this dish is also one of the most delicious things I’ve eaten in ages, which fully surprised me seeing as how it’s basically a casserole. I have a strong distaste for casseroles (understatement). I so hate dishes where everything is combined and cooked together, so much so that I didn’t even have a category for it on this site until today. But I suppose that’s the difference between making your own casserole dish and having one at someone else’s house–I know exactly what is in here.
And I love this one. I love the mushrooms and the chicken and then comforting creamy broth it’s all cooked in. I love using shallots so that I get a milder version of onion flavor. I love the occasional sweet bite of a carrot. I love the way the bottom of the biscuits soak up the broth while the rest of biscuit remains pure with fluffy biscuit texture.
The only thing I don’t love is that this dish requires quite a bit of chopping and prep work. But if I was really on my game I would have done that ahead of time…like when I brought it all home from the grocery store. (This is such a great idea by the way…to chop and prep all your vegetables for the week as soon as you get home from the store. But it’s an idea I never can seem to get on top of.)
But despite the prep work, chicken and biscuit cobbler will remain in our dinner rotation (albeit only special occasions and weeks that aren’t crazy busy) because it really is fantastically delicious. Like–Gerrit and I don’t even say anything to each other at the dinner table while we eat except repeating “This is so good,”–kind of delicious.
A couple of things of not here: I used chicken thighs because I love the price and I love the taste. But if you would prefer to use chicken breasts here you absolutely could. And while I think fresh herbs in this absolutely make a difference, if dried herbs are what you have on hand that's not reason not to make the dish.
- To prep the chicken:
- 8 boneless skinless chicken thighs
- Olive oil
- Kosher salt
- For the cobbler:
- 3 tablespoons unsalted butter
- 3 medium sized carrots, peeled and sliced
- 1 medium sized shallot, peeled and minced
- 16 oz. mushrooms, cleaned and quartered
- 2 garlic cloves, peeled and minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups low sodium chicken broth
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 2 tablespoons sliced fresh chives
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- For the biscuits:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon granulated sugar
- 1 1/4 cups chilled buttermilk
- 1/2 cup unsalted butter, melted
- Preheat oven to 350 degrees F. Pat the chicken thighs dry with a paper towel. Place them in a large baking dish, drizzle them with olive oil and spread it over the thighs evenly and then sprinkle both sides with salt and pepper. (I always find it nice to add a bit of water or wine to the bottom of the pan as well.) Bake for 35-40 minutes. (While the chicken is baking is a great time to prep your vegetables.)
- Remove the chicken from the oven and then change the oven temperature to 400 degrees F. Set the chicken aside to let it cool a bit.
- Place a large dutch oven or stock pot over medium-high heat. Melt the butter and then add the carrots and season with a pinch of salt and pepper. Cooking, stirring often, for about 5 minutes. Then add the shallot and the mushrooms and cook, stirring oven, until the vegetables are tender and brown, about 5-7 minutes or so. Then add the garlic and cook for 1 more minute.
- Add the wine and cook for about 2 minutes, using a wooden spoon to scrape the brown bits off the bottom of the pot.
- Sprinkle the flour over the top and cook, stirring constantly for 2-3 minutes. (It will look like a giant goopy mess. This is ok.)
- Slowly add the broth, along with a good pinch of salt and pepper, and cook, stirring constantly. Bring the mixture to a boil and continue to stir until it is thickened, about 5-10 minutes.
- Stir in the cream, vinegar, chives, parsley, rosemary, and thyme. Let simmer on low while you chop up the cooked chicken. Then stir it in. Taste and add more salt and pepper if needed. Then remove the pot from the heat and set aside.
- In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Then add the buttermilk and the butter and whisk together.
- Pour the vegetable and chicken mixture into a 9 x 13 baking dish. Top with large dollops of the biscuit dough, spaced evenly across the top.
- Bake for 30-35 minutes, until the tops of the biscuits are golden brown. Serve warm.
adapted from December 2014 Southern Living Magazine