Ingredients
- 3 tablespoons olive oil
- 1 leek, well washed and chopped
- Salt and black pepper
- 2 cups quartered button mushrooms
- 1½ cups chicken stock
- 1 rosemary sprig
- 2 medium carrots, cut into coins
- 2 boneless chicken thighs, diced
- 1 cup peas, frozen or fresh
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 to 3 tablespoons unsalted butter, cubed
- ½ cup buttermilk (see note)
- 1 egg
Steps
- Add oil to a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.
- Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; remove rosemary stem and discard.
- In a small bowl, whisk cornstarch with a few tablespoons of water to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
- Heat oven to 400 degrees. Put flour in a food processor with baking powder, soda and ¼ teaspoon salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.
- Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.
- If you don’t have buttermilk, gently warm milk until it’s about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes.