Cornbread-Topped Chicken and Vegetable Cobbler
For the filling:
2 tablespoons mild olive oil
1 medium onion, finely chopped (1 cup)
Salt and freshly ground pepper
6 ounces carrots, scrubbed and cut into pea-size pieces (generous 1 cup)
Kernels from 2 ears of corn (or 11/3 cups defrosted corn kernels)
1 pound cooked white-meat chicken, chopped (from 11/2 pounds raw)
10 sprigs thyme
31/2 cups no-salt-added chicken broth
11/2 cups frozen baby peas
3 tablespoons cornstarch
1/3 cup dry white wine
For the topping
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup mild olive oil
1 cup low-fat milk
1 large egg, beaten
Heat oven to 400 degrees.
For the filling, heat the oil in a large skillet over medium-high. Add the onion, season with salt and pepper, and cook until soft, 6 to 7 minutes. Stir in carrots, corn, chicken, thyme and broth and peas. Bring to a boil, reduce the heat and simmer 12 to 15 minutes, until the carrot is tender. Discard thyme sprigs. Stir in peas.
Stir cornstarch into wine, and stir into broth. Raise heat, and simmer mixture until thickened. Pour into a 9-by-13-inch baking pan.
For the topping, whisk cornmeal with flour, sugar, baking powder and salt. Beat oil with milk and egg, and stir into flour mixture just until combined.
Spoon batter over the filling, leaving a few small areas uncovered so sauce can bubble up. Bake 25 to 30 minutes, until the corn bread is cooked through and lightly browned. Makes 8 servings.
Per serving: 450 calories, 26 g protein, 50 g carbohydrates, 15 g fat, 3 g saturated fat, 90 mg cholesterol, 540 mg sodium, 4 g fiber, 10 g sugar.