*Several hours before, such as the night before, put your butter and box grater in the freezer*

In large saute pan or skillet, heat the Olive Oil over medium high heat.

Add Chicken and cook until starting to turn golden 8 - 10 min.

Toss in Mushrooms and minced Garlic and cook for a further 3 - 5 min. Stirring occasionally.

Now add the Leeks and give it a stir, Turn heat down to just under medium and cover for an additional 5 min.

Slowly sprinkle over the All Purpose Flour (do NOT dump it all in at once) and stir as you add . Stir in well.

Now you can add the Mustard, Thyme, Salt and Pepper and give it a quick stir before continuing to add in the Chicken Broth, Balsamic Vinegar and the White Wine (or Water). Mix well and simmer for a couple of minutes.

Take off the heat and now add in the Whipping Cream. Taste and adjust taste if needed. Give it a quick stir, transfer to oven-proof casserole dish (6 cup dish) and set aside.

Preheat oven to 400F.

With frozen butter and frozen box grater, grate your butter quickly and add to a large bowl with the Flour and gently toss grated butter around in flour to coat.

Add Paprika and Salt.

Now with same grater, grate cheese and add to bowl, tossing to coat.

Pour in Buttermilk. With fork or pastry blender gently mix and start to press buttermilk throughout until a shaggy dough starts to form, don't worry about cheese and butter being blended completely in.

With the Chicken mixture already in a 6 cup casserole dish, take a heaping Tablespoon of the cobbler batter and "drop" along the edge of dish to form mounds.

Bake in the middle of a pre-heated 400F oven for 25 - 30 min or until tops of Cobbler lightly browns.

Carefully remove from oven and cool for 5 - 10 min. Serve.