Approximate values estimated by AI
Smoky Cheddar Chicken Cobbler
60% authentic · American Fusion
A creative twist on chicken cobbler, incorporating smoked paprika and sharp cheddar cheese into both the filling and the biscuit topping for a richer, more complex flavor profile.
Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- All-purpose flour2 cups
- Butter, unsalted1/2 cup
- Milk1 cup
- Chicken broth2 cups
- Onion, finely chopped1 medium
- Garlic, minced3 cloves
- Sharp cheddar cheese, shredded1.5 cups
- Smoked paprika1 tbsp
- Baking powder2 tsp
- Salt1.5 tsp
- Black pepper1 tsp
- Olive oil2 tbsp
- Chives, chopped (for garnish)2 tbsp
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Cut chicken thighs into bite-sized pieces. Season with salt, pepper, and 1/2 tbsp smoked paprika.
- 3
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces. Remove chicken and set aside.
- 4
Add chopped onion to the skillet and sauté until softened, about 5 minutes.
- 5
Add minced garlic and remaining 1/2 tbsp smoked paprika, cook for 1 minute until fragrant.
- 6
Sprinkle 1/4 cup of flour over the vegetables and stir for 1 minute.
- 7
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- 8
Stir in 1 cup of shredded cheddar cheese until melted. Return chicken to the skillet. Season with remaining salt and pepper.
- 9
In a separate bowl, whisk together 1.75 cups flour, baking powder, and 1/2 tsp salt.
- 10
Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs.
- 11
Stir in 1 cup milk and 1/2 cup shredded cheddar cheese until just combined to form a thick batter.
- 12
Drop spoonfuls of the batter over the chicken mixture in the skillet.
- 13
Bake for 25-30 minutes, or until the topping is golden brown and cooked through. Garnish with chives.
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