Chicken and green onion cobbler
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Chicken and green onion cobbler
  Chicken    Onion    Ham    Greens    Cobblers  
Last updated 6/12/2012 1:13:31 AM. Recipe ID 41987. Report a problem with this recipe.
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      Title: Chicken and green onion cobbler
 Categories: Ham, Chicken
      Yield: 1 Servings
 
MMMMM--------------------------FILLING-------------------------------
      7 c  Canned low-salt chicken
           -broth; (or more)
      3 lb Chicken breast halves with
           -skin and bones; (3 to
           1/2)
           3 1/2)
    1/8 ts Crushed saffron threads
    2/3 c  Diced carrots
    2/3 c  Diced celery
      1 c  Chopped green onions 1 cup
           -frozen petit; thawed
           Peas
    1/4 lb Smoked ham; chopped
    2/3 c  Chopped onion
      3 tb Chopped parsley
    1/2 c  Unsalted butter; (1 stick)
    3/4 c  All purpose flour

MMMMM--------------------------TOPPING-------------------------------
  1 1/4 c  Milk
      1    Egg
      2 tb Butter; (1/4 stick) melted
      1 c  All purpose flour
      1 c  Yellow cornmeal
    1/2 c  Grated sharp cheddar cheese
      2 tb Chopped parsley
      4 ts Baking powder
      1 ts Salt
    1/2 ts Ground pepper
 
  FOR FILLING: Combine 7 cups broth, chicken and saffron in heavy 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 15x10x2-inch (4 quart) glass
  baking dish.
  
  Bring broth to boil. Add carrots and celery; cook until crisp-tender,
  about 5 minutes. Using slotted spoon, transfer to dish with chicken.
  Add green onions, peas, ham, onion and parsley to chicken.
  
  Spoon fat off top of broth. Measure broth, adding more if necessary
  for 6 1/2 cups. Melt butter in heavy large saucepan over medium heat.
  Ad flour; stir 2 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°F.
  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.
  
       10    Servings.
  
  Bon Appétit June 1995 




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Recipe ID 41987 (Apr 03, 2005)

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