Chicken And Vegetable Cobbler Food

CHICKEN AND VEGETABLE COBBLER

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.
• Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.
• Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
• Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.
• Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

ONE-POT CHICKEN AND VEGETABLE ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
• Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY WHOLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
• Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
• In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
• Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

CHICKEN, VEGETABLE AND CORNBREAD COBBLER

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet.
• Add chicken and onion; sauté for 3-4 minutes until tender.
• Sprinkle with Cajun seasoning and flour.
• Stir to combine.
• Whisk in water.
• Bring to boil.
• Add corn, lima beans, and carrots.
• Bring to a simmer.
• Reduce heat to low.
• Cook covered for 15 minutes.
• Pour into a 2-quart casserole dish.
• Combine cornbread mix, milk and egg; mix well.
• Drop by spoonfuls over chicken mixture.
• Spread gently to cover, leaving a 1/2-inch border.
• Bake 20 minutes or until cornbread is golden brown and filling is bubbly.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.

CHICKEN COBBLER

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.

CHICKEN AND GREEN ONION COBBLER

Steps:

• 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.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. , Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese.