CHICKEN COBBLER
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
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 CASSEROLE
So savory and hearty! A great feast to get your family to sit around the table! A thick stew-like surprise rests, waiting to be devoured, beneath a sumptuous cheddar and garlic biscuit topping. Perfect for cool fall and winter evenings!
Provided by Adopted Parisian
Categories Stew
Time 1h10m
Yield 1 casserole dish, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degree F.
- Arrange chicken chunks in deep Corningware-type casserole dish (best size is appx. 8" diameter by 4" deep).
- Layer chopped potatoes and carrots over chicken.
- Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside.
- In a medium saucepan, melt butter, adding onions.
- Cook and stir over medium heat for 5 minutes or until onion is tender.
- Stir in peas, and the 1/3 cup flour.
- Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Pour saucepan contents over chicken mixture while making cobbler.
- For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, cheese, garlic, and baking powder. Stir in milk and the remaining 2 tablespoons melted butter until combined.
- Spoon evenly over stew-like mixture.
- Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean.
- Watch carefully as stew has a tendency to bubble over.
Nutrition Facts : Calories 619.4, Fat 25.4, SaturatedFat 14.1, Cholesterol 88.8, Sodium 720.7, Carbohydrate 70, Fiber 6.3, Sugar 5.2, Protein 27.8
CHICKEN COBBLER CASSEROLE
Found this in a Southern Living Issue. Made this for my parents and my Dad actually requested the recipe so he could make it. This dish has great flavor!!
Provided by Acountkel
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
- Saute onions in remaining 2 tbls butter in a large skillet over medium high heat 15 minutes or until golden brown. Add mushrooms, and saute' 5 minutes.
- Stir in wine and next 3 ingredients; cook, stirring constantly 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
- Bake a 400 degrees for 15 minutes or until golden brown.
Nutrition Facts : Calories 488.5, Fat 30.3, SaturatedFat 15.1, Cholesterol 118.8, Sodium 1055.7, Carbohydrate 15.3, Fiber 1.6, Sugar 5.1, Protein 29.1
CHICKEN COBBLER CASSEROLE
I can't wait to try this recipe. From January 06 Southern Living. It also had a substitution if you don't like to cook with wine like me, you can use an equal amount of buttermilk instead.
Provided by LMillerRN
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
- Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
- Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
- Bake at 400° for 15 minutes or until golden brown.
Nutrition Facts : Calories 488.5, Fat 30.3, SaturatedFat 15.1, Cholesterol 118.8, Sodium 1055.7, Carbohydrate 15.3, Fiber 1.6, Sugar 5.1, Protein 29.1
CHICKEN COBBLER CASSEROLE!
This is the winning combination of several recipes. It was a big hit at a recent Get-Together. The recipe is easy to double or even tripple.It can also be frozen prior to baking.
Provided by Koechin Chef
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 487, Fat 30.2, SaturatedFat 15.1, Cholesterol 118.8, Sodium 1044.1, Carbohydrate 15.2, Fiber 1.6, Sugar 5.1, Protein 29.1
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