Chicken Cobbler by Lu

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READY IN:
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine broth, chicken and saffron in a 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 15 x 10 x 2-inch (4 quart) glass baking dish.
  • Bring broth to boil.
  • Add carrots and celery; cook 5 minutes.
  • Using slotted spoon, transfer to dish with chicken.
  • Add green onions, peas, ham, onion and parsley to chicken.
  • De-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
  • In a large saucepan melt butter over medium heat.
  • Add flour; whisk to combine and let cook for 2-3 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 degs.
  • 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.
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