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Tuesday, March 31, 2015

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.

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