Recipe - Chicken And Green Onion Cobbler

FILLING
7 cup Canned lowsalt chicken
broth; (or more)
3 pound Chicken breast halves with
skin and bones; (3 to
1/2)
3 1/2)
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; thawed
Peas
One fourth pound Smoked ham; chopped
2/3 cup Chopped onion
3 tablespoon Chopped parsley
One half cup Unsalted butter; (1 stick)
Three fourths cup All purpose flour

TOPPING
1 One fourth cup Milk
1 Egg
2 tablespoon Butter; (One fourth stick) melted
1 cup All purpose flour
1 cup Yellow cornmeal
One half cup Grated sharp cheddar cheese
2 tablespoon Chopped parsley
4 teaspoon Baking powder
1 teaspoon Salt
One half teaspoon Ground pepper

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
3/4inch cubes; place in 15x10x2inch (4 quart) glass baking dish.

Bring broth to boil. Add carrots and celery; cook until crisptender, 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
One half 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.

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