Fall Recipe #18- Chicken and Biscuit Cobbler

This family-friendly dish is sure to become a new holiday staple. Use fresh herbs in the cobbler.

Ingredients

• 3tablespoons butter
• 1cup sliced carrots
• 1medium onion, chopped
• 2(8-oz.) packages fresh mushrooms, quartered
• 2garlic cloves, minced
• ½cup dry white wine
• ⅓cup all-purpose flour
• 3cups reduced-sodium chicken broth
• ¾cup whipping cream
• 1tablespoon white wine vinegar
• 3tablespoons sliced chives
• 3tablespoons chopped parsley
• 2teaspoons chopped rosemary
• 2teaspoons chopped thyme leaves
• 8cups shredded cooked chicken
• Kosher salt
• Freshly ground black pepper
• 2½cups self-rising flour
• ½teaspoon sugar
• 1¼cups chilled buttermilk
• ½cup butter, melted
• ½cup chopped cooked bacon (about 5 thick bacon slices)
• Garnishes: chopped fresh chives and parsley

Preparation

1. Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with ⅓ 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. Whisk together 2½ cups self-rising flour and ½ tsp. sugar in a medium bowl. Stir together buttermilk and ½ cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
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 ¼ cupfuls, ½ inch apart, onto chicken mixture.
4. Bake at 400° for 30 to 35 minutes or until browned and bubbly.