Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas
The recipe Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas could satisfy your Southern craving in approximately 55 minutes. This recipe serves 10. One serving contains 344 calories, 21g of protein, and 21g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up black-eyed peas, flour, chicken broth, and a few other things to make it today.
Cook peas according to package directions; drain.
Melt butter in a Dutch oven over medium-high heat; add sausage, and saut 3 minutes or until lightly browned.
Add onion and poblano pepper, and saut 3 minutes.
Add flour and seasoning mix; cook, stirring constantly, 1 minute.
Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
Bake at 425 for 35 to 40 minutes or until crust is golden brown and cooked through.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.
Forge Cellars Classique Riesling#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.