Recipe: Chicken and Spring Onion Cobbler

CHICKEN AND SPRING ONION COBBLER

"I love the flavors and textures in this savory cobbler. A saffron-scented sauce enrobes juicy chunks of chicken, chopped green onions, cubed ham and vegetables. The corn bread topping is baked until it is crisp and golden."

FOR THE FILLING:
7 cups canned chicken broth, plus more if needed
3-3 1/2 pounds chicken breasts, bone in, skin left on
1/8 teaspoon crushed saffron threads (see shopping notes below)
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions, including 1 inch of green tops
1 cup tiny green peas (if frozen, defrost and drain)
1/4 pound diced smoked ham
2/3 cup chopped onions
3 tablespoons chopped fresh flat-leaf parsley

FOR THE SAUCE:
8 tablespoons (1 stick) unsalted butter
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

FOR THE TOPPING:
1 cup milk, plus 2 to 4 tablespoons more, if needed
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup (2 ounces) grated medium-sharp Cheddar cheese
3 tablespoons chopped fresh flat-leaf parsley, divided use
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

TO PREPARE THE FILLING:
Combine 7 cups broth, chicken and saffron in a large, heavy pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes.

Transfer chicken to a large bowl and cool briefly; set broth aside. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes and place in a large oven-to-table baking dish (a 13-by-9-inch glass dish works well).

Bring broth to a boil. Add carrots and celery and cook until crisp-tender, about 6 minutes. Using a slotted spoon, transfer to dish with chicken, reserving broth. Add green onions, peas, ham, onions and parsley to chicken. Stir to mix.

TO PREPARE THE SAUCE:
Measure broth, adding more, if necessary, to make 6 1/2 cups. Place butter in a large, heavy saucepan over medium-high heat. When hot, add flour and cook, stirring constantly, for 2 minutes.

Add broth and cook, whisking constantly, until sauce thickens and is smooth, about 8 minutes. Add salt and pepper.

Remove from heat and pour over vegetable and chicken mixture in baking dish. Stir to mix well. (Filling can be made 1 day ahead. Cool, cover and refrigerate.)

WHEN READY TO BAKE COBBLER:
Arrange a rack at center position and preheat oven to 400 degrees F.

TO PREPARE THE TOPPING:
Whisk 1 cup milk, egg and butter together in a bowl. Stir in flour, cornmeal, cheese, 2 tablespoons parsley, baking powder, salt and pepper. Mix well. If mixture is very stiff, add up to 4 tablespoons more milk to loosen it slightly. (Batter should be thick but drop firmly from a spoon.) Drop batter by spoonfuls over cobbler filling.

Bake cobbler, uncovered, until filling is hot and crust is crisp and light golden, 30 to 35 minutes. Remove, sprinkle with remaining 1 tablespoon parsley and serve.

MENU SUGGESTIONS:
A watercress salad in a light lemon dressing can accompany the cobbler; Dark Chocolate Walnut Layer Cake makes a scrumptious dessert.

SHOPPING NOTES:
Saffron is made from the flower stigmas of a variety of the crocus plant. The stigmas (each flower contains only three) are harvested by hand, and it takes 1,4000 to make an ounce. You can buy saffron either powdered or in threads in the spice section of the supermarket. Crush threads slightly before using. Saffron costs several dollars per gram, but fortunately, a tiny amount of this pungent, aromatic spice goes a long way.

Makes 8 servings
Source: American Favorites by Betty Rosbottom