Recipes and Cooking Chicken Cobbler 3.3 (3) Add your rating & review Make a presentation statement of this chicken and vegetable dinner recipe by wrapping a 16x2-1/2-inch strip of parchment paper around each individual dish and tying with 100 percent cotton string before baking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 45 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 6 skinless, boneless chicken thighs (3 oz. each) Salt and pepper 1 cup shelled fresh peas or frozen peas ¼ cup butter, melted ½ cup chopped Vidalia, Maui, or other sweet onion ⅓ cup all-purpose flour ½ teaspoon snipped fresh tarragon or 1/4 tsp. dried tarragon, crushed 2 cup chicken broth 2 cup all-purpose flour 1 cup coarsely shredded carrot 2 tablespoon sugar 1 tablespoon baking powder ½ teaspoon salt 1 ⅓ cup milk Directions Preheat oven to 400 degree F. Arrange chicken in a 13x9x2-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 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 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. Makes 6 srvings. Rate it Print Nutrition Facts (per serving) 425 Calories 13g Fat 48g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 425 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 85mg 28% Sodium 943mg 41% Total Carbohydrate 48g 17% Total Sugars 10g Protein 28g Vitamin C 6.5mg 33% Calcium 222.1mg 17% Iron 3.4mg 19% Potassium 487mg 10% Folate, total 40.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.