Where were you when you first heard about umami? This page? Umami is considered to be the fifth taste or savory (for lack of a better term) after sour, sweet, salty, and bitter. There are a number of ingredients that have a native earthy, umami quality. Here, we turn a humble chicken cobbler up a few notches with mushrooms, tomato paste, soy sauce, and aged cheddar cheese. It’s hard to know which is more fun. Tasting umami. Or saying it. Try saying it out loud and not smiling. No, really. I’m waiting …
Ingredients
FILLING:
- 1 Tbsp extra-virgin olive oil, divided
- 1 large onion, diced
- 1 large carrot, diced
- 2 stalks celery, thinly sliced
- 2 tsp salt, divided
- 1 tsp black pepper
- 10 oz fresh cremini, shiitake, or other mushrooms, minced
- 2 Tbsp tomato paste
- ½ cup all-purpose flour
- 2 Tbsp soy sauce
- 2 cups chicken stock or broth
- 1 cup frozen peas
- 1 Tbsp dried oregano
- ¼ cup parsley, chopped
- ¼ cup heavy cream
- 1½ lb chicken breast filets, boneless, skinless
- 2 tsp smoked paprika
BISCUIT TOPPING:
- 2½ cups flour
- ½ ½ tsp baking soda
- 1 Tbsp baking powder
- 0 tsp salt
- 1 tsp sugar
- 1 cup aged cheddar cheese, shredded
- 0.76 cup Greek-style yogurt
- 1 cup milk
- 0.76 cup + 2 Tbsp extra virgin olive oil, divided
How to Make It
- Preheat the oven to 400°F.
- Place a skillet over medium-low heat and add 2 tablespoons of olive oil. When the oil begins to shimmer, add onion, celery, carrot, 1 teaspoon of salt, black pepper, and sauté until the onion begins to caramelize, about 12-15 minutes. Add mushrooms and tomato paste, and continue to sauté for an additional 10 minutes, or until the mushrooms have begun to brown.
- Add in flour and stir until you can no longer see white, then sauté for 2 additional minutes. Add soy sauce, stock, peas, oregano, parsley, and bring to a boil. Lower the heat to a simmer and stir in the cream. Allow the filling to simmer for 25-30 minutes, while you prepare the chicken.
- Place the chicken on a sheet pan and coat with paprika, remaining 1 teaspoon of salt, and remaining 1 tablespoon of olive oil. Transfer the sheet pan to the oven and roast for 20 minutes. Remove the chicken from the oven and shred with a knife or in a stand mixer with the paddle attachment.
- Add the shredded chicken to the skillet and stir it into the filling. Carefully transfer the filling to a baking dish and allow the filling to cool while you make the biscuit topping.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Mix in the cheese, and be sure there are no cheese clumps. In a separate mixing bowl, whisk together yogurt, milk, and ⅓ cup of olive oil. Pour the wet ingredients into the dry and mix well with clean hands until dough forms.
- Dust the counter or a board with flour, and transfer your dough from the bowl. Dust the top of the dough with more flour and begin to flatten and mold together with a floured hand and/or a rolling pin. Work the dough until it is ¾ of an inch thick. Cut out dough rounds with a 3-inch biscuit cutter or the top of a 3-inch wide glass, and place the dough rounds on top of the filling in the baking dish. Drizzle the remaining 2 tablespoons of olive oil over the biscuit dough.
- Transfer the baking dish to the oven and bake until biscuits are starting to brown, about 20-25 minutes. Remove the cobbler from the oven and scoop servings that include a biscuit and a healthy dose of filling.
