Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas
Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas might be just the Southern recipe you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 21g of fat, and a total of 344 calories. This recipe serves 10. Head to the store and pick up chicken chili seasoning mix, onion, chicken, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.
Instructions
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
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. 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.
#95 Wine Spectator Top 100 of 2017It’s richer and less minty than usual but I like the richness in this vintage, which can use a little gras; so anticipate a wine with more apple and less spearmint; crunchy stuff. The parcel is called Heel and it’s to the right of Anrecht, from which one of the great trio of en-bloc wines comes.