We were having company for supper tonight and so I wanted to bake a tasty casserole that would make everybody happy. I had taken chicken breasts out of the freezer last night and they were to be the basis for my casserole.
I also took out a package of lean back bacon that I thought would go very well in the dish. The smokiness of bacon goes really well with chicken I think. It's a lovely combination. I also had a package of mushrooms that I wanted to use up while I still could. I had bought them for something else, but the something else never got made. (Doesn't that happen to everyone?)
In any case I ended up making a chicken cobbler with the chicken, bacon and mushrooms . . . a kind of a chicken stew, flavoured with onions and herbs . . . thyme and summer savory . . .
I added some sliced carrots for a bit of color and sweetness. Chicken breasts on their own can be quite bland, but they are a beautiful canvas for whatever you put with them . . . after browning the meat, onions, and mushrooms, I added some chicken stock and then put the whole lot into the oven to braise for half an hour.
While that mixture was braising I make an herbed drop scone/dumpling mixture to drop onto the top of the chicken stew. Sprinkled with cheese and then banged back into the oven until the dumplings were golden brown and crusted and oh so cheesy.
We ended up having to cancel our company as I ended up not being very well, but the Toddster surely enjoyed this meal. It was right up his alley. He loves a hearty casserole and this fit the bill perfectly. I sent the leftovers down to the Missionaries for their supper . . . I think they enjoyed it too.
*Chicken, Bacon and Mushroom Cobbler*
Serves 6 to 8Printable Recipe
A delicious chicken casserole, filled with tender chunks of chicken breast, back bacon, mushrooms and carrots, and topped with a cheese crusted dumpling topping!
5 skinless, boneless chicken breasts, trimmed and cut
into 1 inch cubesa bit of olive oil1 packet of back bacon, cut into cubes (smoked or unsmoked as you wish. About six slices)1 medium onion, peeled and chopped1 package of button mushrooms, cleaned and sliced (about 2 cups)2 large carrots, peeled and sliced into rounds700ml of chicken stock (a scant 3 cups)1/2 tsp dried thyme1/2 tsp dried summer savoryfine seasalt and freshly ground black pepper to taste
For the cheesy herbed dumplings:350g plain flour (2 1/2 cups)3/4 tsp bicarbonate of soda1 tsp salt300ml of buttermilk (about 1 1/3 cups)2 TBS finely chopped herbs (parsley, thyme, rosemary, tarragon or chives)25g of strong cheddar cheese, finely grated (a scant 1/3 cup)
Preheat the oven to 180*C/350*F/ gas mark 4.
Heat a bit of oil in the bottom of a large stove top to oven casserole dish. Add the bacon. Cook and stir over medium heat, until lightly browned. Scoop out and set aside. Add the mushrooms and cook until lightly browned. Add the onions and cook, stirring until the onions begin to soften. Scoop out and set aside. Add a bit more oil if necessary. Add the chicken cubes and brown them, seasoning them lightly. Return the bacon, onions and mushrooms to the pot along with the thyme and summer savory. Add the carrots and give the whole thing a good stir. Cook for a few minutes longer, then add the chicken stock. Bring to the boil, then cover tightly and bang the casserole dish into the oven. Bake for about half an hour.
Increase the oven heat to 230*C/450*F/ gas mark 8. Whisk the flour, bicarbonate and salt together in a bowl, along with the herbs. Make a well in the center. Pour in the buttermilk a bit at a time, stirring to combine completely. Drop by tablespoons on top of the hot chicken mixture. Scatter the cheese over top. Return to the oven and bake for 10 minutes, uncovered. Reduce the oven temperature to 200*C/400*F/ gas mark 6 and cook for a further 20 minutes, until the topping is crisp and golden and the vegetables are tender and the chicken is cooked through. Serve hot.