Chicken Cobbler By Lu

Ingredients

• Servings: 4
• 7 cups chicken broth, plus more as need for gravy
• 3 1/2 lbs chicken breast halves, with skin and bones
• 1/8 teaspoon saffron thread, crushed
• 2/3 cup diced carrot
• 2/3 cup diced celery
• 1 cup chopped green onion
• 1 cup frozen tiny peas, thawed
• 1/4 lb smoked ham, chopped
• 2/3 cup chopped onion
• 3 tablespoons chopped parsley
• 1/2 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons melted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sharp cheddar cheese, grated
• 2 tablespoons chopped parsley
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Recipe

• 1 combine broth, chicken and saffron in a large pot.
• 2 bring to boil.
• 3 reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
• 4 transfer chicken to large bowl and cool briefly; reserve broth.
• 5 remove skin and bones from chicken.
• 6 cut chicken into 3/4-inch cubes; place in 15 x 10 x 2-inch (4 quart) glass baking dish.
• 7 bring broth to boil.
• 8 add carrots and celery; cook 5 minutes.
• 9 using slotted spoon, transfer to dish with chicken.
• 10 add green onions, peas, ham, onion and parsley to chicken.
• 11 de-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
• 12 in a large saucepan melt butter over medium heat.
• 13 add flour; whisk to combine and let cook for 2-3 minutes.
• 14 gradually whisk in broth.
• 15 boil until thick and smooth, whisking constantly, about 8 minutes.
• 16 season with salt and pepper.
• 17 add to chicken.
• 18 (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.
• 19 whisk milk, egg and butter to blend in large bowl.
• 20 add remaining ingredients.
• 21 drop batter by tablespoonfuls over filling.
• 22 bake cobbler until topping is firm and golden brown, about 35 minutes.