Name: Chicken “Cobbler”
Ingredients: 1 Yukon Gold or peeled russet potato, diced; 1 bay leaf; ½ onion, diced; 1½ cups (360 ml) chicken or turkey stock; 1 tablespoon schmaltz or olive oil; ¼ cup (13 g) chopped fresh parsley; 2½ cups (320 g) all-purpose flour; 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs, each cut roughly in half; 1 tablespoon baking powder; 2 carrots, diced; 2 ribs celery, diced; Salt and freshly ground black pepper; ½ teaspoon salt; ¼ cup (30 g) all-purpose flour, or more, if needed; 4 tablespoons (55 g) unsalted butter, cut into pieces; 4 ounces (115 g) extra-sharp cheddar cheese, shredded; 1⅓ cups (315 ml) half-and-half or milk

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

While the natural recipe to put here would be chicken and dumplings, in which a soft, biscuit-like dough is dropped directly onto the simmering chicken stew and then steamed until done, I like the version in my first slow cooker book so much I don’t even want to change it. But I think this cobbler is even better. The stew is a classic flour-thickened and cold-weather-vegetable-heavy affair, and the topping—though you don’t even have to put it on top—is a contrasting fluffy, crusty cheddar b