Chicken Cobbler

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Ingredients:

Filling

7 cups chicken broth, plus more as need for gravy
3 1/2 pounds chicken breast halves, with skin and bones
1/8 teaspoon saffron threads, crushed
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 unsalted butter
3/4 cup all-purpose flour

Topping

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

Instructions:

1. 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.
2. 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.
3. De-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
4. In a large saucepan melt butter over medium heat. Add flour; whisk to combine an dlet 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.)

5. For Topping:

6. 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.

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  4. Chicken Marsala
  5. Braised Lamb Shanks with White Beans

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