Try this Chicken and Green Onion Cobbler recipe, or contribute your own.
Suggest a better descriptionFOR 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 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish. Bring broth to boil. Add carrots and celery; cook until crisp-tender, 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 1/2 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 400F. 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. 10 Servings. Bon App?tit June 1995 Posted to MC-Recipe Digest V1 #978 by shade
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Serving Size: 1 Serving (3913g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4598 | ||
Calories from Fat: 1356 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.7g | 201 % | |
Saturated Fat 49.6g | 248 % | |
Monounsaturated Fat 56.5g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 1004.4mg | 309 % | |
Sodium 4025.5mg | 139 % | |
Potassium 3883.6mg | 102 % | |
Total Carbohydrate 352.6g | 104 % | |
Dietary Fiber 24.8g | 99 % | |
Sugars, other 327.8g | ||
Protein 431.6g | 617 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4598
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