- 7 cups (or more) canned low-salt chicken broth
- 3 to 3 1/2 pounds chicken breast halves with skin and bones
- 1/8 teaspoon crushed saffron threads
- 2/3 cup diced carrots
- 2/3 cup diced celery
- 1 cup chopped green onions
- 1 cup frozen petit peas, thawed
- 1/4 pound smoked ham, chopped
- 2/3 cup chopped onion
- 3 tablespoons chopped parsley
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup all purpose flour
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons (1/4 stick) butter, melted
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup grated sharp cheddar cheese
- 2 tablespoons chopped parsley
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish.
- Bring broth to boil. Add carrots and celery; cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to dish with chicken. Add green onions, peas, ham, onion and parsley to chicken.
- Spoon fat off top of broth. Measure broth, adding more if necessary for 6 1/2 cups. Melt butter in heavy large saucepan over medium heat. Ad flour; stir 2 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Position rack in center of oven and preheat to 400°F. Whisk milk, egg and butter to blend in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling.
- Bake cobbler until topping is firm and golden brown, about 35 minutes.