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Chicken Cobbler

Source of Recipe


Better Homes and Gardens, April 2002






List of Ingredients



• 6 skinless, boneless chicken thighs
  
• Salt and pepper
  
• 1 cup shelled fresh peas or frozen peas
  
• 2 Tbsp butter, melted
  
• 1/2 cup chopped Vidalia, Maui, or other sweet onion
  
• 1/3 cup all-purpose flour
  
• 1/2 tsp snipped fresh tarragon (or 1/4 tsp dried tarragon, crushed)
  
• 2 cups chicken broth
  
• 1 recipe Carrot Cobbler Topping (recipe follows)
  






Instructions



1. Preheat oven to 400° F. Arrange chicken in a 13x9x2-inch baking pan. Season with salt and pepper. Bake for 20 minutes, or until chicken is no longer pink and juices run clear; set aside. Meanwhile, cook the fresh peas (if using) in a small amount of boiling salted water for 2 minutes; drain.
   
   
2. For the sauce, in a saucepan combine melted butter and chopped onion. Cook and stir over medium heat for 5 minutes or until onion is tender. Stir in peas, flour, and tarragon. Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Cover and keep warm while preparing cobbler topping.
   
   
3. Prepare the Carrot Cobbler Topping. Place a baked chicken thigh in each of six individual ungreased 10-ounce ramekins, custard cups or baking dishes. Pour warm sauce over the chicken. Dollop topping over sauce. Place dishes in a 15x10x1-inch baking pan. Bake for 25 minutes, or until topping is golden brown and a wooden toothpick inserted in center of topping comes out clean.
   
   Makes 6 servings.
   
   ..........
   
   CARROT COBBLER TOPPING
   
   In a bowl, stir together 2 cups flour, 1 cup coarsely shredded carrot, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Stir in 1-1/3 cups milk and 2 tablespoons melted butter until combined.
   
   






Final Comments


To really show off this all-in-one dish, cut a 16- x 2-1/2-inch strip of parchment paper and wrap it around each dish. Tie it in place with 100-percent cotton string before baking.