Serves 6
100 min
Chicken Cobbler
Recipe GLPRab269d620da7dd
A classic American comfort dish featuring tender poached chicken combined with roasted root vegetables, mushrooms, and pearl onions in a savory cream sauce, topped with a golden biscuit crust that bakes until warm and crispy.
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Ingredients
1 whole chicken (3 pounds)
6 tablespoons unsalted butter
1/2 red onion, finely chopped (about 1 cup)
3 carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large parsnip, cut into 1/2-inch pieces (about 1 cup)
3 1/2 ounces shiitake mushrooms, stems removed, sliced (about 2 cups)
2 tablespoons brandy or cognac
1/2 cup all-purpose flour
1 1/2 cups milk
3/4 cup pearl onions, peeled and blanched
3/4 cup fresh peas, blanched
2 teaspoons fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
pinch Pinch of freshly grated nutmeg
Directions
Place the whole chicken in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer gently for 45 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken and let cool. Strain the cooking liquid and reserve 1 1/2 cups for the sauce.
Once the chicken has cooled enough to handle, remove all meat from the bones, discarding the skin and bones. Shred or cut the meat into bite-sized pieces; you should have approximately 3 to 4 cups.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the chopped red onion and sauté for 2 minutes until softened. Add the carrot and parsnip pieces, cooking for 5 to 7 minutes, stirring occasionally, until they begin to soften.
Add the sliced shiitake mushrooms to the skillet and cook for 3 to 4 minutes, stirring frequently, until they release their moisture and begin to brown slightly.
Remove the skillet from heat and carefully pour the brandy over the vegetables. Return to the heat and let it simmer for 1 minute to reduce slightly and allow the alcohol to burn off.
In a separate small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour to create a roux, stirring constantly for 1 to 2 minutes until it becomes paste-like and light brown.
Slowly pour the reserved chicken cooking liquid into the roux while whisking continuously to prevent lumps. Then gradually add the milk while stirring, continuing until the sauce is smooth and free of lumps.
Increase the heat to medium and continue stirring the sauce until it thickens enough to coat the back of a spoon, about 3 to 5 minutes. Season with salt and pepper to taste.
Pour the cream sauce over the vegetables in the skillet. Add the shredded chicken, pearl onions, and peas. Gently fold everything together, then stir in the fresh thyme and nutmeg. Taste and adjust seasonings as needed. Transfer the mixture to a 9-by-13-inch baking dish.
Preheat your oven to 400°F. Prepare biscuit dough using your preferred recipe or a prepared biscuit mix according to package directions. Drop spoonfuls of biscuit dough over the chicken and vegetable filling, spacing them about 1 inch apart. Do not cover the entire filling—leave some gaps for steam to escape.
Bake the cobbler uncovered for 20 to 25 minutes until the biscuit topping is golden brown and a toothpick inserted into the thickest part of a biscuit comes out clean. Remove from the oven and let rest for 5 minutes before serving.
Garnish with the chopped fresh parsley just before serving. Spoon into bowls to ensure each serving includes chicken, vegetables, sauce, and a piece of the biscuit topping.
