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Chicken: Chicken Cobbler




Source of Recipe


Cat






List of Ingredients



• 6 boneless, skinless chicken thighs
  
• Salt and pepper
  
• 1 cup shelled fresh peas or frozen peas
  
• 2 tablespoons butter, melted
  
• 1/2 cup chopped vidalia, maui or other sweet onion
  
• 1/3 cup all-purpose flour
  
• 1/2 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
  
• 2 cups chicken broth
  
• 1 recipe Carrot Cobbler Topping
  
• 2 cups flour
  
• 1 cup coarsely shredded carrot
  
• 2 tablespoons sugar
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1 1/3 cups milk
  
• 2 tablespoons melted butter
  






Instructions



1. Preheat oven to 400 degrees. 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 6 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 the center of topping comes out clean.
   
4. Carrot Cobbler Topping: In a bowl, stir together the flour, carrot, sugar, baking powder and salt. Add 1 1/3 cups milk and 2 tablespoons melted butter until combined.