Chicken-And-Biscuit Cobbler

  1. 1. Preheat oven to 400u0b0. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and saute 5 minutes. Add mushrooms; saute 5 minutes or until tender. Stir in garlic; saute 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.
  2. 2. Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
  3. 3. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.
  4. 4. Bake at 400u0b0 for 30 to 35 minutes or until browned and bubbly.

butter, carrots, onion, fresh mushrooms, garlic, white wine, flour, chicken broth, whipping cream, white wine vinegar, chives, parsley, rosemary, thyme, chicken, flour, sugar, buttermilk, butter, bacon

Taken from www.epicurious.com/recipes/member/views/chicken-and-biscuit-cobbler-52957161 (may not work)

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