Sunday Night Dinner - Skillet Chicken Cobbler

We're now a couple of days into Fall, and the start of the rainier season in Vancouver. Now I'm not sure what my feeling will be in March and April, but in the Fall I sometimes absolutely love when it rains, when it really pours. This morning waking up and hearing what sounded like a monsoon outside (to my sleepy head anyways), was so relaxing.

With the rain also comes the wet socks, chilly weather and comfort food. Oh the comfort food. Tonight I decided to try a new recipe from the October issue of Canadian Living. Awesome selection of recipes in the Sizzling Skillets article, and this is the first one we've tried.

Skillet Chicken Cobbler

- 1 tbsp each vegetable oil and unsalted butter

- 1 onion, chopped

- 8 oz button mushrooms, quartered

- 1 lb boneless skinless chicken thighs, cut in bite-size pieces

- 1 clove garlic, minced

- salt and pepper

- 2 tbsp all-purpose flour

- 1 cup vegetable or chicken broth

- 2 ribs celery, chopped

- 2 carrots, thinly sliced

- 1 bay leaf

- 1/2 tsp thyme

- 1 cup frozen peas

Topping:

- 1 cup + 2 tbsp all-purpose flour

- 1 tsp baking powder

- 1/4 tsp salt

- 3 tbsp cold unsalted butter, cubed

- 1/2 cup buttermilk

In 10-inch ovenproof skillet, heat oil and butter over medium-high heat; cook onion and mushrooms, stirring often, until mushrooms are lightly browned, 5 to 6 minutes.

Add chicken, garlic, salt and pepper; cook, stirring, until chicken is browned, 2 to 3 minutes. Stir in floor, cook 1 minute. Add broth and bring to boil, stirring. Stir in celery, carrots, bay leaf and thyme; reduce heat, cover and simmer until thickened and vegetables are tender-crisp, 3 to 5 minute. Stir in peas, discard bay leaf, remove from heat and set aside.

TOPPING: In bowl, whisk together flour, baking power and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring just until soft sticky dough forms. Turn out onto floured surface; knead 6 times or just until smooth.

Roll out into 6-inch square; brush with 2 tsp buttermilk. Cut into 6 biscuits and arrange over chicken mixture. Bake in 375 F oven until top is golden and filling is bubbly, about 35 minutes. Let stand 5 minutes before serving.