Chicken & Spring Onion Cobbler
Source of Recipe
American Favorites
List of Ingredients
FILLING:
7 cups canned chicken broth
3 1/2 pounds chicken breast, bone in, with skin
1/8 teaspoon crushed saffron threads
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions (w/ 1" greens)
1 cup tiny green peas (defrost and drain)
1/4 cup diced smoked ham
2/3 cup chopped onions
3 tablespoons chopped flat leaf parsley
SAUCE:
8 tablespoons unsalted butter
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
TOPPING:
1 cup milk + 2-4 tbl. more if needed
1 large egg, lightly beaten
1 cup flour
1 cup yellow cornmeal
1/2 cup grated sharp cheddar
3 tablespoons chopped flat leaf parsley (divided)
4 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon black pepperRecipe
FILLING: combine 7 cups broth, chicken and saffron in large heavy pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to a large bowl and cool briefly; set broth aside. remove skin and bones from chicken. Cut chicken into 3/4" cubes and place in large casserole dish. Bring broth to a boil. Add carrots and celery and cook until crisp-tender, about 5 minutes. Using a slotted spoon, transfer to dish with chicken, reserving broth. Add green onions, peas, ham, onions and parsley to chicken. Stir to mix.
SAUCE: measure broth, adding more if needed, to make 6 1/2 cups. Place butter in large heavy saucepan over medium high heat. When hot, add flour and cook, stirring constantly, for 2 minutes. Add broth and cook, whisking constantly, until sauce thickens and is smooth, about 8 minutes. Add salt and pepper. Remove from heat and pour over veggie and chicken mixture in baking dish; stir well. When ready to bake cobbler, arrange a rack at center position and preheat oven to 400ºF.
TOPPING: whisk 1 cup milk, egg and butte together in a bowl. Stir in flour, cornmeal, cheese, 2 tbl. parsley, baking powder, salt and pepper. Mix well. If mixture is very stiff, add up to 4 tbl. milk to loosen it slightly. Batter should be thick but drop firmly from a spoon. Drop batter by spoonfuls over cobbler filling. Bake cobbler uncovered until filling is hot and crust is crisp and light golden, 30-35 minutes. Remove, sprinkle with remaining 1 tbl. parsley, and serve.
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