Mark Bittman’s Chicken Cobbler
Credit… Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Good morning! On certain weekend mornings during this time of year, when the brisk breeze slices through your topcoat and even the sun, hanging high in the sky, struggles to provide warmth, I find myself taking advantage of geography. A drive over the iconic Verrazzano-Narrows Bridge to Staten Island beckons me, where I can settle in the sheltered area by the Alice Austen House in Rosedale, out of the biting wind.
This tranquil spot offers a breathtaking view of the New York City skyline and the awe-inspiring expanse of New York Harbor, dotted with its colossal tankers and container ships gently swaying at anchor. There’s a rare sense of urban tranquility in this setting, making it an ideal place for contemplation.
As a Sunday unfolds, my thoughts inevitably drift towards what to prepare for dinner. Perhaps you do the same? I stroll through the charming grounds, mulling over various culinary ideas: a rich gravy for pasta, succulent pork chops with a zesty lemon-caper sauce, comforting stew chicken, or even savory mushrooms on toast. Today, however, a delightful thought blossoms in my mind like a spring daffodil — Mark Bittman’s chicken cobbler (as depicted above), a wonderfully easy take on potpie.
Interestingly, Mark keeps the chicken content minimal in this dish, using only two boneless chicken thighs to accompany a medley of vibrant vegetables. But I might be tempted to enhance my version with a couple more thighs, perhaps adding a splash of cream to enrich the buttermilk he incorporates into the sauce. I do have a tendency to be a bit adventurous in the kitchen!
Featured Recipe
- Chicken Cobbler
- View Recipe →
