Reviews (2) Add Rating & Review Martha Stewart Member Rating: Unrated 11/10/2010 A ! Everything about this was perfect, however, I changed the Thyme for Herbes de Provence. The huge fluffy biscuit made this superb! Hubby LOVED all. Martha Stewart Member Rating: Unrated 03/14/2009 Outstanding! The seasonings and great flavor of the biscuit topping make this an exceptional recipe. I thought it was quite easy to make also. I did have to add a few more tablsepoons of cream to the biscuit, as it was a bit stiff. I say this is the best thing I've ever made from a Martha
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 4111_030909_chickencobbler.jpg
Ingredients For the Filling 1 (3-pound) chicken 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 fresh pearl onions, peeled and blanched or frozen, defrosted 3/4 cup fresh peas, blanched or frozen, defrosted 2 teaspoons fresh thyme 2 tablespoons chopped fresh flat-leaf parsley Pinch of freshly grated nutmeg For the Chive-Biscuit Topping 2 cups all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon salt Pinch of sugar 1 cup loosely packed, finely grated Gruyere cheese 1/4 cup chopped chives 1 1/4 cups heavy cream, plus more for brushing
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 4111_030909_chickencobbler.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
4111_030909_chickencobbler.jpg
4111_030909_chickencobbler.jpg
Ingredients
Ingredients
1 (3-pound) chicken 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 fresh pearl onions, peeled and blanched or frozen, defrosted 3/4 cup fresh peas, blanched or frozen, defrosted 2 teaspoons fresh thyme 2 tablespoons chopped fresh flat-leaf parsley Pinch of freshly grated nutmeg
2 cups all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon salt Pinch of sugar 1 cup loosely packed, finely grated Gruyere cheese 1/4 cup chopped chives 1 1/4 cups heavy cream, plus more for brushing
Directions
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.
Reviews (2)
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/10/2010 A ! Everything about this was perfect, however, I changed the Thyme for Herbes de Provence. The huge fluffy biscuit made this superb! Hubby LOVED all. Martha Stewart Member Rating: Unrated 03/14/2009 Outstanding! The seasonings and great flavor of the biscuit topping make this an exceptional recipe. I thought it was quite easy to make also. I did have to add a few more tablsepoons of cream to the biscuit, as it was a bit stiff. I say this is the best thing I've ever made from a Martha
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/10/2010 A ! Everything about this was perfect, however, I changed the Thyme for Herbes de Provence. The huge fluffy biscuit made this superb! Hubby LOVED all.
Martha Stewart Member Rating: Unrated 03/14/2009 Outstanding! The seasonings and great flavor of the biscuit topping make this an exceptional recipe. I thought it was quite easy to make also. I did have to add a few more tablsepoons of cream to the biscuit, as it was a bit stiff. I say this is the best thing I've ever made from a Martha
Martha Stewart Member
Rating: Unrated 11/10/2010
A ! Everything about this was perfect, however, I changed the Thyme for Herbes de Provence. The huge fluffy biscuit made this superb! Hubby LOVED all.
Rating: Unrated
Rating: Unrated 03/14/2009
Outstanding! The seasonings and great flavor of the biscuit topping make this an exceptional recipe. I thought it was quite easy to make also. I did have to add a few more tablsepoons of cream to the biscuit, as it was a bit stiff. I say this is the best thing I’ve ever made from a Martha
All Reviews for Chicken Cobbler
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Cobbler
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
