Chicken Run
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Gomez, Elena
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La Belle Cuisine - More Main Dish Recipes

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"To cook is to create. And to create well...
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Chicken and Green Onion Cobbler

"What my mother believed about cooking is that if you worked
hard and prospered, someone else would do it for you."
~ Nora Ephron

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The Bon Appetit Cookbook

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Red Chickens
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Nazran, Govinder
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Chicken and Green Onion Cobbler
Bon Appetit June 1995

Filling:
7 cups chicken stock
3 to 3 1/2 pounds chicken breast
halves with skin and bones
1/8 teaspoon crushed saffron threads
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions
1 cup frozen petit peas, thawed
1/4 pound smoked ham, chopped
2/3 cup chopped onion
3 tablespoons chopped parsley
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour

Topping:
1 1/4 cups milk
1 egg
2 tablespoons (1/4 stick) butter, melted
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper

For filling: Combine 7 cups stock, chicken and saffron in heavy large
pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer the 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-by-10-by-2-inch (4-quart) glass baking
dish. Bring broth to boil. Add carrot 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. Add 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 oven to 400 degrees F. Whisk milk, egg and butter to blend in large bowl. Add the remaining ingredients. Drop batter by tablespoonfuls over filling. Bake
cobbler until topping is firm and golden brown, about 35 minutes.
Serves 10.

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Chicken Pies with Biscuit Crust
Gigi's Old-Fashioned Chicken and Dumplings
Lilli's Chicken Pot Pie
 

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