Chicken Cobbler By Lu Recipes

CHICKEN COBBLER

Chicken Cobbler image

This wonderful chicken cobbler recipe is courtesy of John Barricelli.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 21

Ingredients

1 (3-pound) chicken
6 tablespoons unsalted butter
1/2 red onion, finely chopped (about 1 cup)
3 carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large parsnip, cut into 1/2-inch pieces (about 1 cup)
3 1/2 ounces shiitake mushrooms, stems removed, sliced (about 2 cups)
2 tablespoons brandy or cognac
1/2 cup all-purpose flour
1 1/2 cups milk
3/4 cup fresh pearl onions, peeled and blanched or frozen, defrosted
3/4 cup fresh peas, blanched or frozen, defrosted
2 teaspoons fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly grated nutmeg
2 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
1 teaspoon salt
Pinch of sugar
1 cup loosely packed, finely grated Gruyere cheese
1/4 cup chopped chives
1 1/4 cups heavy cream, plus more for brushing

Steps:

Make the filling: Place chicken in a large pot; add enough water to cover by 2 inches. Bring to a boil over medium-high heat; immediately reduce to a simmer. Season with 1 tablespoon salt and 1/2 teaspoon pepper; cook, skimming surface, until chicken is tender, 30 to 40 minutes.
Remove chicken from pot and let cool. Strain broth, set aside 2 1/2 cups; reserve remaining broth for another use. Shred chicken, discarding skin and bones; set aside.
In a very large skillet, melt butter over medium-high heat. Add onion and cook, stirring, until translucent. Add carrots and parsnip; cook, stirring, until softened. Add mushrooms and cook, stirring, until softened. Add brandy and stir to deglaze.
Add flour and cook, stirring, for 1 minute. Add reserved chicken broth; stir to combine. Add milk, bring to a boil, and cook for 5 minutes. Add onions, peas, thyme, parsley, nutmeg, and reserved chicken; stir to combine. Season with salt and pepper. Divide mixture evenly between six 8- to 10-ounce ramekins; set aside.
Make the chive-biscuit topping: Preheat oven to 375 degrees. Line a baking sheet with a nonstick baking mat; set aside. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Add cheese and chives; stir to combine. Add heavy cream; stir until well combined.
Turn dough out onto a lightly floured work surface. Shape into a 1/2-inch-thick circle. Using a 3 3/4-inch biscuit cutter, cut out 6 rounds. Top each filled ramekin with a round. Lightly brush with heavy cream.
Transfer ramekins to prepared baking sheet. Bake until chicken mixture is bubbly and biscuits are golden, about 30 minutes. Serve immediately.

CHICKEN COBBLER

Chicken Cobbler image

Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.

Provided by DrGaellon

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons olive oil
1 leek, washed well and chopped
salt
ground black pepper
1 garlic clove, minced
2 cups button mushrooms, quartered
1 1/2 cups chicken stock
1 sprig fresh rosemary
1 bay leaf
2 medium carrots, peeled and cut into 1/4-inch thick coins
2 boneless skinless chicken thighs, diced
1 cup frozen peas or 1 cup fresh peas
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons butter (optional)
2 tablespoons flour (optional)
1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
3/4 teaspoon baking powder
2 -3 tablespoons butter
1 egg
1/2 cup buttermilk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes) or 1/2 cup soured milk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes)

Steps:

Heat oil in a large saucepan or small Dutch oven until shimmering. Add leek, season with salt and pepper, and saute until limp, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds. Add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
Add stock, rosemary and bay leaf; bring to a boil. Add carrots and chicken, then lower heat to a simmer. Cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. Add peas and cook 1-2 minutes. Remove and discard rosemary and bay leaf.
Stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (If, as I do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. Instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. Ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) Transfer the stew to an oven-safe baking dish.
In a food processor, combine flour, salt, baking soda, and baking powder. Pulse to combine. Add butter and pulse until it resembles small peas. Add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. Spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). Bake in a preheated 400°F oven for 35-45 minutes until biscuit is golden brown.

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