Chicken Coobler

By daiseyduck

Ingredients

• 6 skinless, boneless chicken thigh (3 oz. each)
• Salt and Pepper
• 1 cup shelled fresh or frozen peas.
• 1/4 cup Butter, melter
• 1/2 cup chopped Vidalia, Maui or other sweet onion
• 1/2 teaspoon snipped fresh tarragon or 1/4 tsp dried tarragon, crushed
• 2 cups Chicken Broth
• 2 cups all-purpose Flour
• 1 cup coarsely shredded carrot
• 2 tablespoon Sugar
• 1 tablespoon Baking Powder
• 1/2 teaspoon salt
• 1 1/3 cups Milk

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 400 degrees. Arrange chicken in a 13 x 9 inch baking pan. Season lightly with salt and pepper. Bake for 20 minutes or until chicken is no longer pink and juices run clear, set aside.

Meanwhile, cook the fresh peas, if using, in a small amount of boiling lightly salted water for 2 minutes. Drain. For the sauce, in a medium saucepan, combine 2 tablespoons of the melted butter and chopped onion. Cook and stir over medium heat for 5 minutes or until onion is tender. Stir in peas, the 1/3 cup flour and tarragon. Add chicken broth all at once. Cook and stir over Medium heat until thickened and bubbly. Cover and keep warm while preparing cobbler topping

For cobbler topping, in a medium mixing bowl, stir together the 2 cups flour, shredded carrot, sugar, baking powder and the 1/2 teaspoon salt. Stir in milk and the remaining 2 tablespoons melter butter until combined. place a baked chicken thigh in each of six individual ungreased 10 oz. custard cups. ramekins or baking dished. Pour warm sauce over the chicken. Spoon topping over sauce. Place dishes in a 15X10X1-inch baking pan. Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean.