Subj : BH&G 2150 To : ALL From : DAVE DRUM Date : Fri Mar 19 2021 16:34:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chicken Cobbler Categories: Poultry, Vegetables, Herbs, Pastry, Dairy Yield: 6 Servings 6 Chicken thighs; boned, - skinned Salt & pepper 1 c Shelled fresh or frozen - peas 1/4 c Butter;, melted 1/2 c Chopped sweet onion 1/3 c All-purpose flour 1/2 ts Snipped fresh tarragon +=OR=+ 1/4 ts Dried tarragon; crushed 2 c Chicken broth 2 c All-purpose flour 1 c Coarse shredded carrot 2 tb Sugar 1 tb Baking powder 1/2 ts Salt 1 1/3 c Milk Set oven @ 400ºF/205ºC. Arrange chicken in a 13" X 9" X 2" 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 melted butter until combined. Place a baked chicken thigh in each of six individual ungreased 10-ounce custard cups, ramekins, or baking dishes. Pour warm sauce over the chicken. Spoon topping over sauce. Place dishes in a 15" X 10" X 1" 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. Makes 6 servings. Better Homes & Gardens | July 2014 MM Format by Dave Drum - 15 July 2014 Uncle Dirty Dave's Archives MMMMM .... Sometimes when it's quiet, you can hear the brain cells die. --- MultiMail/Win32 v0.49 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .