Chicken Cobbler By Lu Recipes

CHICKEN COBBLER

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

Steps:

• Mix chicken, rice and broth and set aside.
• Melt butter and pour into a 1 1/2 quart round casserole dish.
• Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
• Spoon chicken/rice mixture into center.
• Bake at 350°F for about 30 minutes.
• Let stand 5 minutes before eating.

CHICKEN POT COBBLER

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix flour and milk in a bowl and set aside.
• 3. Heat olive oil in a large skillet over med-high heat, then add onions, peppers and carrots sautee til tender, about 5 minutes.
• 4. Put the whole stick of butter into a 9 x 13 or comparable casserole dish and put into oven to melt the butter.
• 5. Add chicken and garlic to the skillet with onions and peppers. Sear the chicken for a couple of minutes then lower heat to med-low and simmer for 4-5 minutes keeping well stirred.
• 6. Add potatoes, sweet peas, soup, chicken broth and seasonings to skillet, stir in well and simmer another 2 - 3 minutes then turn off burner or remove skillet from heat.
• 7. Butter should be melted by this time, so remove casserole dish from oven and pour the flour/milk batter into the dish.
• 8. Take a large spoon and dip the skillet mixture into the casserole dish a spoon at a time in random spots to allow the batter to ooze between/around the mixture.
• 9. Bake un covered for about an hour, give or take 10 minutes or so depending on the oven, til the batter has risen and turned golden brown. Remove from oven and let sit about 5 minutes before serving.

CHICKEN COBBLER CASSEROLE!

Steps:

• Melt 4 T of the butter and toss with bread cubes, parsley (Italien Flat Leaf) and cheese.
• In a large skillet saute onions in remaining 2 T butter until golden. 10-15 minutes.Add mushrooms and saute a few more minutes.
• Add Wine or Chicken broth.(if using broth add 1 teaspoons fresh lemon juice). Add Mushroom soup. (I use Healthy Choice).
• Stir well and let come to a boil.Turn off heat and stir in chicken and bread cubes and roasted red peppers. (from a jar).
• Spoon into 9x9 casserole and bake @ 400F 15-20 minutes.
• Opt. the following vegetables can be added.:.
• Frozen peas, thawed.
• Frozen Broccoli Floretts, thawed.
• Frozen, chopped spinach, thawed and squeezed dry.
• Asparagus, blanched an cut into serving size pieces.
• About 1 c of one of the above.

CHICKEN COBBLER BY LU

Steps:

• 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.