Chicken and Green Onion Cobbler Recipe
Source of Recipe
Aunt Saunny
Filling:
7 C. canned chicken broth
3 to 3 1/2 lbs. chicken breast halves with skin and bones
1/8 t. crushed saffron threads
2/3 C. diced carrots
2/3 C. diced celery
1 C. chopped green onions
1 C. frozen petit peas, thawed
1/4 lb. smoked ham, chopped
2/3 C. chopped onion
3 T. chopped parsley
1/2 C. unsalted butter
3/4 C. all purpose flour
Topping:
1 1/4 C. milk
1 egg
2 T. butter, melted
1 C. all purpose flour
1 C. yellow cornmeal
1/2 C. grated sharp cheddar cheese
2 T. chopped parsley
4 t. baking powder
1 t. salt
1/2 t. ground pepper
For Filling:
Combine 7 cups broth, chicken and saffron in heavy large pot. Bring
to boil. Reduce heat; cover and simmer until chicken is cooked
through, about 30 minutes. Transfer chicken to large bowl and cool
briefly; reserve broth. Remove skin and bones from chicken. Cut
chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass
baking dish.
Bring broth to boil. Add carrots and celery; cook until crisp-
tender, about 5 minutes. Using slotted spoon, transfer to dish with
chicken. Add green onions, peas, ham, onion and parsley to chicken.
Spoon fat off top of broth. Measure broth, adding more if necessary
for 6 1/2 cups. Melt butter in heavy large saucepan over medium
heat. Ad flour; stir 2 minutes. Gradually whisk in broth. Boil until
thick and smooth, whisking constantly, about 8 minutes. Season with
salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover;
chill. Bring to room temperature before continuing.)
For Topping:
Position rack in center of oven and preheat to 400°F. Whisk milk,
egg and butter to blend in large bowl. Add remaining ingredients.
Drop batter by tablespoonfuls over filling.
Bake cobbler until topping is firm and golden brown, about 35
minutes.
Serves 10.
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